Cooking Method

1. Start with the base, by crushing the digestive biscuits into a fine crumb. In a pan, melt the butter, adding the white chocolate once completely melted.
2. Mix the melted butter and chocolate mixture with the biscuit crumbs and press evenly into a cheesecake tin (circa 23cm). Place in the fridge to set.
3. For the cheesecake mix, melt the white chocolate in a bowl over boiling water, and soak the gelatine leaves in ice cold water to soften.
4. Place the milk in a pan to warm gently. Meanwhile, add the mascarpone and crème fraiche into a mixing bowl and whip lightly into soft peaks.
5. When the gelatine is pliable, add to the warm milk and mix until dissolved. Pour the milk over the crème fraiche and mascarpone, and mix until smooth. Fold in the melted chocolate and whipped cream.
6. Remove the base from the fridge and pour over the cheesecake mix. Set in the fridge for 4 hours before adding the mango jelly topping.
7. Place gelatine leaves into ice cold water to soften.
8. For the jelly, heat the orange juice gently, add the pliable gelatine, and mix with mango purée.
9. Once combined, gently pour on top of the cheesecake, ensuring the jelly is distributed evenly.
10. Return to the fridge to set for a further 2 hours.