Step 1

Put the gelatine leaves in a bowl of cold water and set aside to soften.

Step 2

Mix the crushed digestive biscuits and melted butter in a bowl and press the mixture evenly over the base of the cake tin. Chill in the fridge until ready to fill.

Step 3

Put the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks with a handheld electric whisk (or whisk in a stand mixer). Fold in the chopped mango.

Step 4

Remove the gelatine leaves from the water, give them a good squeeze to get rid of any excess water and put in a small pan. Melt over a very low heat – this won’t take more than 1 minute. Add some of the cheesecake mix to the pan to cool down the gelatine, then fold it into the rest of the cheesecake mix.

Step 5

Pour the cheesecake mixture on to the biscuit base and chill in the fridge for 2-3 hours to set. Once set, decorate with the sliced Alphonso mangoes in an overlapping pattern, and serve.