Prepare the Tin and Base: Lightly grease a 23cm (9-inch) springform cake tin and line the base with baking parchment. Place the digestive biscuits in a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed bag and bash with a rolling pin. Pour in the melted butter and pulse or mix until the crumbs are evenly coated and resemble wet sand.

Press the Base: Tip the buttery crumbs into the prepared tin. Using the back of a spoon or the base of a glass, press the mixture down firmly and evenly across the bottom. Make sure to compact it well, especially around the edges, to create a solid foundation. Place the tin in the fridge to chill for at least 30 minutes while you make the filling.

Start the Filling: In a large bowl, beat the room temperature cream cheese with an electric mixer (or by hand with a whisk) for a minute until it’s smooth and free of lumps. Sift in the icing sugar and add the vanilla paste. Beat again until everything is smooth and well combined, scraping down the sides of the bowl as needed.

Whip the Cream: In a separate, clean bowl, pour in the cold double cream. Whip it using an electric mixer on a medium-high speed until it forms soft peaks. Be careful not to over-whip it. You want it to be thick and hold its shape, but still have a soft, pillowy texture. Over-whipping can make it grainy. For a deeper dive into whipping cream, BBC Good Food has a great guide.

Combine the Filling: Gently fold the whipped double cream into the cream cheese mixture in two or three additions. Use a large metal spoon or spatula to fold carefully, trying to keep as much air in the mixture as possible. What works best for me is a gentle figure-of-eight motion until it's just combined and no white streaks remain.

Fill and Chill: Spoon the creamy filling onto the chilled biscuit base. Spread it out evenly with an offset spatula or the back of a spoon, creating a smooth, level surface. Return the cheesecake to the fridge and let it chill for a minimum of 6 hours, but overnight is even better for a really firm set.

Make the Fruit Topping: About an hour before you plan to serve, make the topping. Place the chopped peaches, mixed berries, caster sugar, and lemon juice in a medium saucepan over a medium heat. Cook for 5-7 minutes, stirring gently, until the sugar has dissolved and the fruit has started to soften and release its juices.

Thicken the Topping: Give the cornflour slurry a quick stir, then pour it into the simmering fruit. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from the heat and allow it to cool completely to room temperature. A warm topping will melt your cheesecake filling.

Assemble and Serve: Once the topping is completely cool, carefully spoon it over the top of the chilled cheesecake, spreading it gently to the edges. You can now serve it immediately or return it to the fridge for up to an hour. To serve, run a thin knife around the edge of the cheesecake before releasing the springform tin.