Start by beating the mascarpone on medium speed in a stand mixer fitted with a paddle attachment until smooth and no lumps remain, about 1 minute.
Add the brown sugar and beat to combine.
Add in the honey, vanilla, and lemon juice or lemon zest and beat to combine. Scrape the sides of the bowl to ensure thoroughly mixed.
Next, whip the heavy cream in a large bowl, using an electric mixer with the whip attachment on medium low speed until frothy.
Then increase to medium-high speed and beat until stiff peaks form.
Using a rubber spatula, fold about half the whipped cream into the mascarpone mixture. Add the remaining half and combine.
If your mixture looks lumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
Spread the cheesecake filling into the prepared crust and allow to chill in the fridge several hours to firm up.
Once ready, garnish the top of the cheesecake with fresh fruit, drizzle with honey, and sprinkle with nuts.
Store in fridge up to 3 days.