Prepare the base: Place the digestive biscuits in a sealed plastic bag and crush them with a rolling pin until they resemble fine, sandy crumbs — you should hear a consistent crunching sound, and the crumbs should feel dry and even between your fingers. Mix the crumbs with the melted butter until every grain is coated and the mixture holds together when pressed in your palm.

Press the crust: Tip the buttery crumb mixture into a 20cm springform tin lined with baking parchment. Press it down firmly with the back of a spoon or the bottom of a glass — the surface should look smooth and compacted, with no loose crumbs. Pop it in the fridge to firm up while you make the filling.

Bloom the gelatine: Sprinkle the powdered gelatine over the cold water in a small bowl. Let it sit for 5 minutes until it becomes a wobbly, sponge-like mass — it should look like a thick, translucent jelly that jiggles when you tap the bowl.

Blend the mango purée: Peel and chop the mangoes, then blitz them in a food processor or with a stick blender until completely smooth. The purée should be thick, vibrant orange, and silky with no fibrous bits. Measure out 300ml of this purée and set aside the rest for topping.

Make the cream cheese filling: In a large bowl, beat the cream cheese, caster sugar, vanilla extract, and a pinch of salt until the mixture is light, fluffy, and completely lump-free — it should look like soft, pillowy clouds and smell sweet and creamy. In a separate bowl, whip the double cream to soft peaks; the cream should hold a gentle curl when you lift the whisk, not stiff peaks.

Melt and incorporate the gelatine: Gently warm the bloomed gelatine in the microwave for 10-second bursts, or in a small saucepan over low heat, until it becomes a clear, runny liquid. Do not let it boil — if it bubbles, you’ve overheated it and it will lose its setting power. Stir 2 tablespoons of the mango purée into the warm gelatine, then immediately fold this mixture into the cream cheese mixture.

Fold everything together: Gently fold the remaining mango purée into the cream cheese mixture, followed by the whipped cream. Use a large metal spoon and a figure-of-eight motion — the filling should turn a uniform pale orange, smell fragrantly of mango, and have a thick, moussey texture that holds its shape when you lift the spoon.

Assemble and set: Pour the filling over the chilled crust and smooth the top with a spatula. The surface should be level and glossy. Tap the tin gently on the counter to release any trapped air bubbles. Refrigerate for at least 4 hours, but overnight is better — the filling should feel firm to the touch and wobble only slightly when you shake the tin.

Add the mango topping (optional): Once set, spoon the reserved mango purée over the top and spread it gently. Return to the fridge for another 30 minutes so the topping sets slightly. The finished cheesecake should be a brilliant golden-yellow, with a clean, sharp edge when you remove the springform ring.