Prepare the Tin: Lightly grease a 23cm (9-inch) loose-bottomed or springform cake tin and line the base with baking parchment. This will make it much easier to remove the cheesecake later.

Make the Biscuit Base: Crush the digestive biscuits into a fine crumb. I find that using a food processor gives the most uniform crumb, but a sandwich bag and a rolling pin work just as well for a bit of a stress-relieving bash! Pour the melted butter over the crumbs and mix until it resembles damp sand.

Press the Base: Tip the buttery crumbs into your prepared tin. Use the back of a spoon or the bottom of a glass to press the mixture down firmly and evenly across the base and slightly up the sides. Place it in the fridge to chill for at least 30 minutes while you make the filling.

Whip the Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese, sifted icing sugar, and vanilla extract until completely smooth and free of lumps. This step is crucial for a velvety texture.

Fold in the Cream: In a separate bowl, whip the cold double cream until it holds soft peaks. Be careful not to over-whip it. Gently fold the whipped cream into the cream cheese mixture in two stages until just combined. You want to keep as much air in the mixture as possible.

Fill the Tin: Spoon the creamy filling over the chilled biscuit base and smooth the top with a spatula or the back of a spoon.

Chill to Perfection: Cover the cheesecake with cling film and place it in the fridge to set for at least 6 hours, but overnight is even better. This chilling time is non-negotiable for a firm cheesecake that slices cleanly.

Prepare the Topping: Just before serving, prepare your fruit. Gently toss the sliced peaches and mixed berries with the lemon juice and optional caster sugar. The lemon juice will help prevent the peaches from browning.

Decorate and Serve: Carefully remove the cheesecake from the tin and place it on a serving plate. Arrange the fresh peach slices and berries beautifully over the top. Slice with a sharp, clean knife and serve immediately.