1. Prepare the tin and base

    Prepare the tin for the slow cooker; grease an 18cm (and at least 6cm deep) springform cake tin and line with a disc of nonstick baking paper. Wrap the base and sides of the tin in a double layer of clingfilm, then a double layer of foil. To make the base, blitz 180g ginger nut biscuits in a food processor to make fine crumbs. Melt 50g butter and stir into the biscuits. Press the mixture into the base of the tin using the back of a spoon to create an even layer.

  2. Make the filling

    Beat together 2 eggs, 70g caster sugar and 400g full fat soft cheese. In a separate bowl, gently whip 100ml whipping cream until soft peaks form, then fold into the cheese mixture with the zest and juice of 1 lime. Add the seeds and any juice from 1 passion fruit. Carefully pour the mixture over the biscuit base.

  3. Place in the slow cooker

    Put a heatproof, snugly-fitting plate upside down in the base of a large (about 5ltr) slow cooker and pour over 400ml boiling water. Sit the cake tin on top of the plate and put the lid on the slow cooker. The clingfilm and foil will keep the cake watertight, but the tin should sit just above the water level.

  4. Cook and cool

    Cook for 2½ hrs on the lowest setting, taking care not to remove the lid during this time. Once cooked, the centre of the cheesecake should feel just firm if gently touched. Turn off the heat and allow to cool, covered, in the slow cooker for another 2½ hrs.

  5. Remove from the tin

    Remove the tin from the slow cooker and chill for at least 2 hrs (or overnight). When ready to serve, carefully run a knife with a round blade around the sides of the cheesecake to loosen, then gently remove from the tin and transfer to a serving plate.

  6. Decorate

    Peel 1 mango and, using a peeler, shave off ribbons of the flesh, arranging them on top of the cheesecake in curls and folds.

  7. Finish and serve

    Finish with a few fresh mint leaves scattered over and a drizzle of passion fruit coulis, if you like.

    RFO HERO 636x418 Cheesecake mini (1)

    Calories 341 (17%), sugar 16g (18%), fat 25g (35%), saturates 15g (73%), salt 0.6g (10%), based on 10 servings.

  8. Delicious spins

    Lemon and pecan: For the base, use digestive biscuits mixed with 50g chopped and toasted pecans. Fold 3 tbsp lemon curd into the cheese mixture instead of the passion fruit. To decorate, top with a drizzle of warm lemon curd and a sprinkling of lemon zest.

    Ginger and double chocolate: To make the base, crush 180g finest* dark chocolate ginger cookies. Mix 100g melted white chocolate into the cheese mixture before folding in the whipped cream, omitting the lime. To decorate, top with raspberries and shavings of white chocolate.

  9. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this show-stopping cheesecake. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    50g butter, plus extra for greasing
    180g ginger nut biscuits
    2 eggs
    70g caster sugar
    400g full fat soft cheese
    100ml whipping cream
    1 lime, zested and juiced
    1 passion fruit, halved and seeds scooped out
    1 small, firm mango, peeled
    1-2 fresh mint sprigs, leaves picked, to garnish
    2 tbsp passion fruit coulis, to serve