Tiramisu cheesecake

Serves 10-12 Prep 30 mins, plus overnight setting Cook 10 mins FOR THE BASE

300g pack dark chocolate digestives

80g butter, melted

FOR THE CHOCOLATE LAYER

500g milk chocolate, finely chopped

300ml double cream

100ml Tia Maria

FOR THE CHEESECAKE LAYER

300g cream cheese

200g double cream

1 tsp vanilla extract

1 orange, zested

50g icing sugar cocoa powder and crushed coffee beans, to serve

1 Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten. Set aside in the fridge.

2 For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.

3 When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours, or overnight. Can be made up to two days in advance and kept covered in the fridge.

4 To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. PER SERVING 605 kcals, fat 45g, saturates 28g, carbs 39g, sugars 31g, fibre 2g, protein 6g, salt 0.5g