Chill the double cream in the mixing bowl you’ll be using. Chilling the bowl and electric whisk helps the cream whip faster and more easily.

Line the base of a cake tin with parchment paper. Place the digestive biscuits in a freezer bag and crush into fine crumbs using a rolling pin, or blitz in a food processor until finely ground.

Melt the butter in the microwave for 30–40 seconds. Pour the melted butter over the biscuit crumbs and mix until evenly combined. Press the mixture firmly into the base of the prepared tin to form an even layer.

Soak the gelatine in the lemon juice for 5 minutes. Melt it gently in a bowl set over a pan of simmering water, then set aside to cool for 3–5 minutes.

Using the chilled electric whisk, whip the chilled double cream in the chilled bowl until soft peaks form. (Transfer to another bowl and return to the fridge if using the same bowl again for whisking).

Clean and dry the whisk attachments. In your mixing bowl, beat the room-temperature cream cheese with the caster sugar and lemon zest just until smooth, ensuring there are no lumps.

To temper the gelatine, whisk a few tablespoons of the cream cheese mixture into the melted gelatine. Slowly whisk this back into the remaining cream cheese mixture until fully combined. Gently fold in the whipped cream using a spatula, taking care not to knock out the air.

Spoon the cheesecake filling into the prepared tin. Smooth the surface with a spatula so it’s flat and even.

Chill for at least 4 hours, or overnight, until fully set. Once firm, remove the ring from the tin. Garnish with berries, lemon rind, and mint leaves. Serve chilled.