Six-Minute Baileys Cheesecake

Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.

Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)

Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.

Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.

In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.

Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.

Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.

It should keep for 1 to 2 months in the freezer, wrapped