Lightly grease the base of your springform tin and line it with a circle of non-stick baking paper. This ensures you can remove the finished cheesecake very easily without breaking the delicate buttery biscuit crust today.

Pulse the digestive biscuits in a food processor until they look like fine, golden brown sand or breadcrumbs. You can also place them in a bag and crush them with a rolling pin for a workout.

Mix the biscuit crumbs with the melted butter in a bowl until the mixture feels damp and very sandy. Press this firmly into the bottom of your tin and chill it in the fridge for twenty minutes.

Place the flesh of one and a half mangoes into a blender and process until it is perfectly smooth. Reserve the remaining half of the mango to cut into pretty cubes for the final decoration on top.

In a large chilled bowl, whisk the cold double cream until it just starts to form very soft peaks. Do not overmix the cream today, as it needs to stay light and airy for a velvety texture.

In a separate bowl, beat the cream cheese, sifted icing sugar, and vanilla extract until the mixture is smooth. Ensure there are no lumps left in the cheese before you fold in the other sweet ingredients later.

Gently fold the whipped cream and half of your mango puree into the cream cheese mixture using a spatula. Use a slow figure-eight motion to keep as much air in the filling as possible for lightness.

Pour the creamy mango mixture over the chilled biscuit base and smooth the top with a metal palette knife. Place the tin back into the refrigerator to set for at least six hours or even overnight.

Mix the remaining mango puree with a splash of lime juice and pour it over the set cheesecake top. This layer adds a beautiful pop of color and an extra boost of fresh, tropical fruit flavor today.

If you enjoy that citrus lift, you might also love our tangy citrus dessert with a buttery crumb crust for a different take on fruity bakes.

Carefully remove the cheesecake from the tin and place it on a beautiful serving plate for your guests. Add the reserved mango cubes and maybe some fresh mint leaves for a truly professional and appetizing finish.