Irish cream cheesecake

Method

1. For the biscuit base: melt the butter in a pan. Place the digestives in a plastic bag and crush with a rolling pan to breadcrumbs. Mix the melted butter and crushed digestives together and use the mix to line the bottom of a 30cm spring-form tin, pressing it in firmly. Chill for at least 10 minutes.

2. For the filling: beat together the cream cheese and sugar. Mix in the eggs, one at a time. In a separate bowl, semi-whip the double cream.

3. Soften the gelatine in half the milk in a saucepan by warming it over a gentle heat. Once melted, pour in the remaining milk and allow to cool.

4. Fold the double cream into the cream cheese mixture, then mix in the gelatine mixture and the Irish cream.

5. Pour the filling onto the biscuit base and place in the fridge. Refrigerate for 3-4 hours, until set.

6. For the butterscotch sauce: combine the water, caster sugar and brown sugar in a saucepan. Heat gently until the sugar has completely dissolved and formed a golden brown caramel. Add the butter and let it melt with the caramel until completely absorbed. Stir through the double cream.

7. Serve slices of the cheesecake with the butterscotch sauce.