Pairing refreshing passion fruits with just a touch of the face-puckeringly sour citrus juice of Japanese yuzu fruit gives this super-creamy cheesecake a satisfying tang.

1 / To make the ginger nut base, place the biscuits in a ziplock bag and bash with a rolling pin to a very coarse crumb. Melt the butter over a low heat and mix into the biscuit crumbs. Lightly butter a 25cm loose-bottomed cake tin and press the crumbs into the base and slightly up the sides. Leave in the fridge to chill for 30 minutes. 

2 / To make the filling, beat together the mascarpone and cream cheese in a bowl until smooth, then set aside. In a saucepan over a low heat, mix together the double cream, icing sugar, yuzu juice and marshmallows. Heat through until fully melted and combined. 

3 / Remove from the heat and add the soaked gelatine. Return the pan to a low heat and stir constantly, until the gelatine has completely melted. Take o the heat and allow to cool for 5 minutes.

4 / Fold the creamy marshmallow mix into the mascarpone mix and combine thoroughly; the consistency should be thick and mousse-like in texture. Pour on to the base and pop in the fridge to set for 4 hours. 

5 / Carefully remove the cheesecake from the tin (if it’s slightly stuck, running a warm knife around the edge will help). Spoon out the flesh of the passion fruits and scatter it evenly on top.