Prepare the base: Preheat your oven to 160°C (140°C fan). Crush the digestive biscuits inside a sealed zip-lock bag using a rolling pin until they resemble fine, sandy breadcrumbs. Pour the crumbs into a bowl and stir in the melted butter until every grain is coated and the mixture smells richly buttery.

Press and bake: Tip the buttery crumbs into a 20cm springform tin lined with parchment. Press them firmly and evenly across the bottom using the back of a spoon, creating a compact, level layer. Bake for 10 minutes until the base is fragrant and lightly golden at the edges. Set aside to cool while you make the filling.

Whip the filling: In a large mixing bowl, beat the softened cream cheese with the caster sugar using an electric mixer on medium speed until it's silky smooth with no lumps—about 2 minutes. You'll see the mixture become glossy and pale. Add the eggs one at a time, beating gently after each until just combined. Stir in the vanilla extract, double cream, and plain flour until the batter is thick, velvety, and uniform in colour.

Assemble and bake: Pour the filling over the cooled base and smooth the top with a spatula. Tap the tin gently on the counter to release any air bubbles. Bake for 40-45 minutes, until the edges are set and the centre still has a slight wobble—like a soft jelly. The surface should be pale golden and feel firm to a light touch.

Cool slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This gentle cooling prevents cracks. Then transfer to a wire rack to cool completely at room temperature. The cheesecake will shrink slightly from the sides of the tin, and the top will feel smooth and set.

Make the strawberry glaze: While the cheesecake cools, combine the frozen strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the berries break down and the mixture is bubbling and deep red—about 8 minutes. Stir in the cornflour slurry and cook for 1 more minute until the glaze thickens to a pourable consistency and coats the back of a spoon.

Chill and serve: Pour the warm glaze over the cooled cheesecake, spreading it evenly to the edges. Refrigerate for at least 4 hours, or overnight, until the cheesecake is completely firm and the glaze is set into a glossy, jewel-like layer. Slice with a warm, dry knife for clean cuts.