Coffee and Baileys Cheesecake

Cooking instructions

To make the biscuit base:

1. Roughly break up the biscuits into the bowl of a food processor, add the coffee and blitz together to form fine crumbs. 
2. Remove half the crumbs and reserve for serving. Add the melted butter to the half left in the food processor and blitz briefly to combine. 
3. Tip the mixture into a small square or rectangular baking tin with a removable base and press down firmly to create an even layer across the whole base. Chill in the fridge while making the toppings.

For the cheesecake:

1. Soak the gelatine in ice cold water and set aside.
2. Add the Baileys to a small saucepan and gently warm through but be careful not to let it boil. Squeeze out the gelatine to remove as much liquid as possible then stir into the warm Baileys until fully dissolved. Cool to room temperature. 
3. Meanwhile, whisk the cream cheese, cream and sugar together in a large bowl until thickened and forming soft peaks. 
4. Pour in the Baileys mixture and whisk to combine.
5. Spoon or pipe the Baileys cheesecake mixture over the chilled biscuit base, smoothing it in an even layer. Chill in the fridge for 1 hour.

To make the coffee glaze:

1. Put the chopped chocolate in a heatproof bowl or large jug.
2. Add the cream to a small saucepan, stir in the coffee and bring to the boil over a medium heat.
3. Immediately remove from the heat and pass the cream through a sieve over the chocolate. Leave for a minute to melt then stir gently until fully melted and smooth. 
4. Keep at room temperature until needed.

To finish and serve:

1. Pour the glaze over the top of the cheesecake in an even layer - it should be just warm enough that it pours easily but if too hot it may melt the cheesecake layer.
2. Return to the fridge and allow to set full for several hours or overnight.
3. To serve, carefully remove the cheesecake from the tin (it can help to warm the sides of the tin with a cook's blowtorch to help the removable base pop out) and cut into slices.
4. Serve with a scoop of coffee flavoured ice cream and reserved biscuit crumbs.

Tips: You could also make and serve the cheesecake in individual ring moulds or glasses. 

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