Prepare the Base: Place the digestive biscuits into a sealed food bag and crush them with a rolling pin until they resemble fine, sandy crumbs. You want a uniform texture, with no large chunks remaining. Pour the crumbs into a bowl, add the melted butter and the tablespoon of caster sugar, and stir until the mixture feels like wet sand and clumps together when pressed. Tip this into a 20cm loose-bottomed cake tin lined with baking paper. Press the mixture down firmly and evenly using the back of a spoon. The base should feel compact and solid. Place it in the fridge to chill while you prepare the filling.

Bloom the Gelatine: Sprinkle the 4 teaspoons of powdered gelatine over the 3 tablespoons of cold water in a small bowl. Do not stir. Let it sit for 5–10 minutes; the surface will wrinkle and the mixture will become a firm, wobbly sponge. This is called ‘blooming’ and is essential for a smooth, lump-free set.

Make the Mango Purée: Peel the mangoes and slice the flesh away from the stone. Place the flesh into a blender or food processor with the 2 tablespoons of caster sugar and the lime juice. Blitz until completely smooth. You should have a thick, fragrant purée the colour of a sunset. Pour half of this purée into a small saucepan and set it aside for the topping. Reserve the other half in a jug for the cheesecake filling.

Combine the Filling Base: In a large mixing bowl, beat the cream cheese with the sifted icing sugar and vanilla bean paste using an electric hand mixer. Beat until the mixture is completely smooth and creamy, with no lumps. The texture should be thick and glossy, and it should smell sweet and tangy.

Whip the Cream: In a separate, clean bowl, whisk the double cream until it holds soft peaks. When you lift the whisk, the cream should form a gentle, floppy peak that folds over at the tip. Be careful not to overwhip it, or it will become grainy and buttery.

Melt and Add the Gelatine: Gently melt the bloomed gelatine in the saucepan with the half-portion of mango purée reserved for the filling. Heat it on the lowest setting, stirring constantly, for about 1–2 minutes. You will see the gelatine dissolve completely, and the purée will become slightly thinner and very shiny. Do not let it boil. Remove from the heat and let it cool for 2 minutes. Then, pour this warm gelatine mixture into the cream cheese mixture, beating on low speed until fully incorporated. The mixture will look a little looser, but that is correct.

Fold Everything Together: Gently fold the whipped cream into the cream cheese and mango mixture using a large metal spoon or a rubber spatula. Use a figure-of-eight motion, cutting through the centre and bringing the mixture from the bottom up. Fold until no white streaks remain. The final mixture should be thick, airy, and a uniform pale peach colour.

Assemble and Set: Pour the filling onto the chilled biscuit base. Gently shake the tin to level the surface, or use the back of a spoon to smooth it. Tap the tin gently on the counter to release any air bubbles. The surface should be perfectly flat and smooth. Place the cheesecake in the refrigerator for at least 6 hours, or ideally overnight. The filling will feel set and slightly firm to the touch, with a gentle wobble.

Finish with the Mango Topping: Once the cheesecake is fully set, pour the reserved mango purée over the top. Gently tilt the tin to spread it into an even, glossy layer that covers the entire surface. Return the cheesecake to the fridge for another 30 minutes to allow the topping to firm up slightly. The topping should be a brilliant, unbroken mirror of gold.