Prepare Your Moulds: Lightly grease a 6-hole loose-bottomed mini sandwich tin or 6 individual dessert rings (around 8cm diameter). If using rings, place them on a baking tray lined with parchment paper.

Make the Biscuit Base: Place the digestive biscuits in a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Pour the crumbs into a bowl, add the demerara sugar (if using), and pour over the melted butter. Mix with a fork until the mixture resembles wet sand.

Press the Base: Divide the crumb mixture evenly between your 6 moulds. Use the back of a spoon or the bottom of a small glass to press the crumbs down firmly and evenly. This firm pressure is key to a base that doesn't fall apart. Place the tray in the fridge to chill for at least 30 minutes while you make the filling.

Start the Filling: In a large bowl, beat the room-temperature cream cheese with an electric mixer until it's completely smooth and free of lumps. Sift in the icing sugar and beat again until well combined.

Add the Flavour: Add the vanilla paste, orange zest, and fresh orange juice to the cream cheese mixture. Beat on a low speed until everything is just incorporated. Don't overmix at this stage. I find that using a spatula to scrape down the sides of the bowl ensures all the zest is evenly distributed.

Whip the Cream: In a separate, clean bowl, whip the cold double cream until it holds stiff peaks. You're looking for a texture that is firm enough to stand up on its own without drooping. For a detailed guide on whipping cream, Serious Eats has a fantastic tutorial.

Fold Everything Together: Gently fold about a third of the whipped cream into the orange cream cheese mixture using a spatula to lighten it. Then, add the remaining whipped cream and fold carefully until just combined and no streaks remain. The goal is to keep as much air in the mixture as possible for a light texture.

Assemble and Chill: Spoon or pipe the cheesecake filling evenly over the chilled biscuit bases, smoothing the tops with a small offset spatula or the back of a spoon.

The Final Chill: Cover the tray loosely with cling film and place it in the fridge to set for at least 4 hours, though overnight is even better for the firmest set. Once set, carefully remove the mini cheesecakes from their moulds and transfer them to a serving plate. Garnish just before serving.