First, let’s make the base. Grease and line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.

Place the digestive biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed plastic bag and bash them with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter until the mixture looks like damp sand.

Tip the buttery crumbs into your prepared tin. Press the mixture down firmly and evenly across the bottom and slightly up the sides using the back of a spoon or the base of a glass. I find that using a flat-bottomed glass gives a really neat, compact base. Place the tin in the fridge to chill for at least 30 minutes while you make the filling.

For the filling, place the room-temperature cream cheese, sifted icing sugar, and vanilla into a large bowl. Using a stand mixer with the paddle attachment or a handheld electric whisk, beat on a medium speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is incorporated.

In a separate bowl, whip the cold double cream until it holds stiff peaks. For a guide on getting this just right, BBC Good Food has a great visual tutorial. Be careful not to over-whip it, or it will become grainy.

Add about a third of the whipped cream to the cream cheese mixture and gently fold it in with a spatula to lighten the base. Then, add the remaining whipped cream and fold it in carefully until just combined. The goal is to keep as much air in the mixture as possible.

Spoon the filling onto the chilled biscuit base and smooth the top with an offset spatula or the back of a spoon. Cover the tin with cling film and place it in the fridge to set for at least 6 hours, but overnight is even better for a firm, clean slice.

Just before serving, carefully remove the cheesecake from the springform tin and place it on a serving plate. Arrange the sliced peaches, raspberries, and blueberries decoratively on top.

If you want a glossy finish, gently warm the apricot jam with a teaspoon of water in a small pan or the microwave. Brush this glaze lightly over the fruit. Garnish with a few fresh mint leaves and serve immediately.