Recipe taken from Rachel Allen's book, Coast: Recipes Inspired By Ireland’s Wild Atlantic Coast

Irish Cream Liqueur Baked Cheesecake (Serves eight)

For the base:

  • 300g dark chocolate digestive biscuits
  • 50g unsalted butter, melted
  • 2tbsp double or regular cream

For the top:

  • 500g full fat cream cheese
  • 150g caster sugar
  • 4 eggs
  • 100ml strong coffee
  • 100ml Irish cream liqueur

Preheat the oven to 170C/Gas mark 3.

Put the base of a round 25.5cm (10in) spring-form cake tin upside down into the tin and secure the clasp.

Put the biscuits in the bowl of a food processor (or in a plastic bag) and whiz (or bash with a rolling pin) until they reach the consistency of coarse breadcrumbs.

Tip out into a bowl, add the melted butter and cream and stir to combine. Press firmly into the bottom of the tin to create an even layer and flatten the top. Place on a baking tray, just in case any mixture leaks onto the floor of the oven while the cheesecake is cooking.

Put the cream cheese, sugar and eggs in a large bowl and whisk well to combine and get rid of any lumps in the cream cheese. Mix in the coffee and liqueur and pour into the tin on the tray.

Place the tray in the oven and cook for 35 minutes or until almost set. There should still be a thick wobble when you give the cheesecake a little shake. Turn off the oven but leave the cheesecake inside to sit for 30 minutes, then remove and leave to cool in the tin.

To remove the cheesecake from the tin, run a small sharp knife around the side of the cake, carefully unclip the tin and, with the help of a palette knife, slide the cheesecake off the base onto a serving plate (it should slide off easily because you have turned the base upside down).

Cut into slices to serve.