1. Line the base of an 8 inch (200mm) loose-based cake tin

2. Crush the ginger nut biscuits

3. Finely chop the walnuts and stir them into the biscuit crumbs

4. Melt the butter and stir it into the crumbs

5. Press the mixture into the base of the tin and leave it in the refrigerator to set

6. Press the cottage cheese through a fine sieve into a bowl

7. Mix the cream cheese and the cream into the bowl

8. Stir in the sugar

9. Peel the mango and remove the stone

10. Dice about a quarter of the mango and reserve it for the decoration

11. Mash the rest of the mango and stir it into the cheese mix

12. Pour the orange juice into a small bowl

13. Sprinkle the gelatin over the orange juice

14. Set the bowl of orange juice over a pan of hot water

15. As soon as the gelatin is completely dissolved, stir it in the cheese mixture

16. Turn the mixture into the prepared tin and smooth the surface level

17. Chill the mixture for about 2 to 3hours until set

18. Decorate with the reserved chopped mango and walnut halves

19. Run a knife round the inside of a tin

20. Remove the cheesecake and serve in wedges

List of ingredients required:

For the base:

4 oz (115g) ginger nut biscuits
2 oz (50g) butter
1 oz (25g) walnut halves

For the topping:

8 oz (225g) cream cheese
8 oz (225g) cottage cheese
3 oz (75g) caster sugar
2 fluid oz (50ml) fresh orange juice
1 level tablespoon powdered gelatin
1/4 pint (150ml) double cream
1 large mango

Decoration:

Walnut halves