Mango & lime cheesecake

Preheat the oven to 170ºC, gas mark 3. Grease a 20cm loose-bottomed cake tin and line the base with baking parchment. Crush the biscuits to crumbs by either placing in a reusable food bag and bashing with a rolling pin or whizzing in a food processor. Add to the melted butter with a pinch of salt, mix well, then press into the base of the cake tin to make a compact, even layer. Bake for 15 minutes, then set aside to cool.

Meanwhile, in a large bowl, use a wooden spoon to stir together the soft cheese, icing sugar, half of the lime zest and all of the lime juice until combined. Add a pinch of salt, then stir in the Greek yogurt. In a separate bowl, whisk the double cream to soft peaks, then fold into the soft cheese mixture. Spoon over the biscuit base and chill for at least 4 hours (ideally overnight). Just before serving, cut the mango into smaller chunks and scatter over the cheesecake with the remaining lime zest.