Begin by blitzing the digestive biscuits in a food processor, until they resemble fine breadcrumbs

Pour in the melted butter and pulse until it starts to come together

Press the biscuit mix into the base of your tin and flatten out the top with a spatula or back of a spoon until it is all smooth and level ( chill in fridge)

Combine the cream cheese, mascarpone, icing sugar & both types of vanilla in a mixing bowl and beat until it comes together ( lump free)

Drizzle in the lemon juice and give it a good mix

Whip the cream until it reaches peak stage

Then fold the freshly whipped cream into the cheese mix and bring together

Make sure it is well mixed (it should be fairly thick at this stage )

Take the base from the fridge and spoon the creamy mixture on top of it, smooth it out and leave it in the fridge overnight

The next day gently remove the tin from the cake Let it sit out of fridge for a few mins before slicing with a hot knife

Enjoy with extra whipped cream and some berry compote