Wow factor DESSERTS

The perfect finale to any festive feast is a showstopping pudding

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Biscoff and Baileys cheesecake

Is it even Christmas if there isn't a bottle of Baileys in the house? It adds the perfect edge to this boozy, creamy, baked cheesecake

SERVES 10

PREP 20 mins, plus cooling

COOK 50-55 mins

FOR THE BISCOFF BASE

200g speculoos biscuits (Biscoff), plus 50g for decoration

75g unsalted butter, softened

FOR THE BAILEYS FILLING

560g full-fat soft cheese

150ml double cream

150g light brown soft sugar

4 medium free-range eggs

75ml Baileys Irish Cream

2tbsp cornflour

FOR THE GANACHE TOPPING

100g 70% dark chocolate, broken up into small pieces

1tbsp light brown soft sugar

1tbsp Baileys Irish Cream

200ml double cream

Gold shimmer spray, chocolate balls (such as Lindor), to decorate

YOU WILL NEED

20cm springform tin, base lined with greaseproof paper and sides greased

1Heat the oven to 150C Fan/Gas 3½. Whizz the biscuits and butter in a food processor. Press into the bottom of the prepared tin, making sure the edges are really packed in to avoid leaks. Set aside in the fridge.

2Wipe the food processor bowl and blade to get rid of any crumbs, then add all of the ingredients for the filling and whizz until smooth. Pour over the biscuit base and bake for 50-55 mins or until just set, with a slight wobble. Turn off the oven and leave the cheesecake inside to cool, with the door closed, for 90 mins. Remove from the oven and leave to cool completely, then transfer to the fridge for at least 2 hrs.