BAILEYS MAGIC CAKE

155g (¾ cup) caster sugar 4 eggs, at room temperature, separated

125g butter, melted, cooled 115g (¾ cup) plain flour

375ml (1 ½ cups) milk, warmed

125ml (½ cup) Baileys liqueur

Preheat oven to 180C/160C fanforced. Grease a 20cm square cake pan and line with baking paper, allowing it to overhang 2 sides.

Reserve 1 tbsp sugar. Place the egg yolks and remaining sugar in a large bowl. Use electric beaters to beat for 2-3 minutes or until very pale and thick. Pour in the butter and beat to combine. Sift in the flour. With the beaters on low, beat in the flour until just combined. Gradually beat in the milk and Baileys.

Use clean electric beaters to beat the egg whites in a bowl until soft peaks form. Add the reserved sugar and beat until firm peaks form. Use a balloon whisk to fold the egg white mixture into the flour mixture until almost combined (there should still be some lumps of egg white). Gently pour into prepared pan.

Bake for 40 minutes or until cake is set but still wobbles slightly. Set aside in the pan to cool completely. Cut into squares to serve.

Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.

Break up the biscuits. Place in a food processor and process until coarsely crushed. Add the melted butter and process until just combined. Transfer the mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Place in the fridge for 30 minutes or until firm.

Place 2 ½ tbsp water in a small microwave-safe bowl and sprinkle with the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Set aside to cool.

Meanwhile, use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the melted chocolate and cream. Beat until just combined, using a spatula to scrape down the sides of the bowl occasionally. Beat in gelatine mixture until combined.

Pour the cream cheese mixture over the biscuit base and smooth the surface. Place in the fridge for 3 hours or until set.

Carefully cut the flakes in half lengthways and arrange in a checkerboard pattern over the cheesecake. Cut into slices to serve.