Prepare the Crust: Place the digestive biscuits in a food processor and blitz until they resemble fine, dark brown sand. You should hear the sound change from crunching to a soft, even whir. Tip the crumbs into a bowl, add the melted butter, sugar, and salt, and stir with a fork until the mixture looks like wet, dark sand that clumps together when pressed.

Form the Base: Tip the crumb mixture into a 20cm (8-inch) springform tin. Use the flat bottom of a glass or a measuring cup to press the crumbs down firmly and evenly. The layer should feel solid and compact under your fingers, with no loose crumbs. Place the tin in the fridge to chill while you make the filling.

Make the Lemon Filling Base: In a large mixing bowl, beat the room-temperature cream cheese and caster sugar together with an electric mixer on medium speed until it is completely smooth and glossy. Stop and scrape down the sides of the bowl with a spatula. You should see no white lumps of cream cheese remaining.

Add the Lemon and Dairy: Add the lemon zest, lemon juice, and vanilla bean paste. Beat on low speed until just combined. The mixture will look slightly thinner and you will smell the bright citrus immediately. Now, pour in the condensed milk and beat again on low until the mixture is uniform and has a thick, velvety sheen.

Whip the Cream: In a separate, clean bowl, pour the cold double cream. Using the whisk attachment, whip the cream on medium-high speed until it forms soft peaks. When you lift the whisk, the cream should hold a gentle, drooping peak that doesn't collapse back into itself. Be careful not to over-whip into butter.

Fold and Fill: Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula. Use a light hand—cut through the centre of the mixture, scrape along the bottom of the bowl, and fold over the top. Repeat until no white streaks of cream remain. The final mixture should be thick, airy, and pale yellow. Pour it into the chilled crust and spread the top smooth with an offset spatula.

Chill the Cheesecake: Cover the tin loosely with cling film and refrigerate for a minimum of 6 hours, but ideally overnight. The surface should feel firm and slightly springy to the touch, not sticky or liquid. The longer it sits, the cleaner your slices will be.

Make the Lemon Curd Topping (while the cheesecake chills): In a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water), whisk together the egg yolks, sugar, lemon zest, and lemon juice. Whisk constantly until the mixture thickens to the consistency of a thin custard—it should coat the back of a spoon and leave a clear trail when you run your finger through it. This takes about 8-10 minutes. Remove from heat and whisk in the cubed butter until it melts and the curd is glossy. Pour into a clean jar and refrigerate until completely cold and set.

Unmould and Decorate: Once the cheesecake is fully set, run a thin, sharp knife around the edge of the tin before releasing the springform clasp. Spread a thin, even layer of lemon curd over the top of the cheesecake. For a restaurant touch, pipe small rosettes of the remaining curd around the edge or decorate with fresh raspberries and a sprig of mint.