Cheesecakes are fantastic things to make for , as they require barely any effort at all. This week, I decided to make a chocolate cheesecake that was made tastier by adding Irish cream liqueur. Given it's , this ticks all the boxes - it's boozy, something special, always a crowd-pleaser, and you can make it ahead of time, saving precious time in the kitchen.

Did I mention there's no involved either? Just a crunchy, biscuit base with a whip up of creamy filling and a quick dusting of cocoa powder. While most cheesecake recipes just use cream cheese, I am a strong believer in using equal parts cream cheese and mascarpone cheese for the filling. It makes the dessert less tangy and more decadent.

As mentioned earlier, to give a twist to the chocolate cheesecake, I added a cream liqueur, specifically the Five Farms Single Batch Irish Cream Liqueur.

The cream is sourced from five family-owned farms in the County Cork region and is used within just 48 hours of production.

Of course, I had to have a taste of it before adding it to the cheesecake filling. I found it to be incredibly creamy and well-rounded with notes of vanilla, coffee and caramel coming through strongly.

It tastes homemade - in the best possible way - and I'm obsessed with the ceramic swing-top lid, which is a playful nod to vintage milk bottles.

While this 700ml bottle does cost more than your standard Baileys Irish Cream Liqueur, retailing between £24.99 to £29.45 at Sainsbury's and from online alcohol merchants like House of Malt and The Vineyard, the price is reflective of the independent farm-to-table venture.

Ingredients

100g butter

250g digestive biscuits

330g cream cheese

250g mascarpone cheese

50ml of Five Farms Single Batch Irish Cream Liqueur, or from any other brand

100g icing sugar

300ml double cream

100g of chocolate, milk or dark

To garnish

Cocoa powder, to dust

Double cream, for pouring (optional)

Method

Grabbing a large bowl, I started by crushing the biscuits using the end of a rolling pin. Alternatively, you can use a food processor to speed the blitzing process.

I then melted the butter in the microwave for 30 seconds before adding it to the crushed digestive biscuits. I mixed well until the biscuits had absorbed all the butter.

The next step was to press the buttery biscuit concoction into the bottom of a lined eight-inch springform tin before placing it in the refrigerator and allowing it to set for a few minutes.

In the meantime, I got to work preparing the filling. To do so, I lightly whipped the cream cheese and mascarpone, then beat in the Irish cream and icing sugar.

I followed this up by whipping the cream to soft peaks. I then folded this into the cream cheese mixture along with the milk chocolate I had finely chopped up. When the mixture was smooth, I spooned it evenly onto the biscuit base.

I allowed it all to set in the fridge overnight, but if you can't wait that long, leave it for at least four hours in the fridge. The next day, to decorate, I dusted over cocoa powder and served the slices with a drizzle of cream.