This cheesecake is a thing of beauty. I couldn’t help but have 3 slices on the day I made it! Swirling the mango through the top makes for an impressive pattern. Change it up by adding any fruit purée. I think peach or raspberry would work magnificently.

1. Preheat oven to 150c/300f. Use butter to grease a round 23cm/9 inch loose-bottom cake tin.
2. Stick biscuits in a freezer bag. Bash with rolling pin till they’re fine crumbs. Or blitz in a processor.
3. Melt butter in pan. Add crumbs. Stir to mix. Tip into cake tin. Press evenly and firmly to compact and cover base. Firm up in fridge.
4. Peel and cut up mango. Blitz until pulp in processor. Sieve any bits out.
5. Break the chocolate into chunks and melt slowly in a bowl over barely simmering water.
6. Tip the cheese, sugar, eggs and white chocolate into processor. Add the rind of the lemon and blitz together. Pour the mix over the base.
7. Tip the mango purée into the tin in blobs. Then run a skewer through the mango to make a swirl.
8. Bake for 35-40 minutes until it’s starting to set on the outside but still wobbling in the centre. Turn off oven and leave cake in there to cool and firm up. Chill for 2 hours at least.