Does one actually need to say more? Cheesecake. Baileys. Chocolate. I could end any comment right now as these three words are enough to cause one to melt into dessert heaven, but you are not so lucky and I shall continue to comment. This Cheesecake was amazing. I am not a dessert person and most often say No to puds – to be perfectly honest, I stuff myself so full on the starter and main courses, there is just no space left for even a Mint Wafer.

The Germans say that one has a Pudding Stomach and that no matter how much of the other courses one eats, this extra stomach enables one to have pudding anyway. I sadly came onto this planet without said Pudding Stomach and so I have to try to squeeze dessert into the Regular Stomach. Bummer. But I managed to gleefully not only eat this deevine Cheesecake, but also the Summer Pudding with peaches and nectarines that Laura also produced. And (needless to say) thoroughly enjoyed both. And so for the third day in a row, without any help from me, here is the recipe for

BAILEYS AND CHOCOLATE CHEESECAKE (SERVES 8)

100g butter
250g digestive biscuits crushed
400g cream cheese
200ml whipped cream (I use half cream and half Mascarpone to get the thick cream)
100g icing sugar
200g grated chocolate
100ml Baileys
Cocoa powder to dust the top

Melt the butter and add the crushed biscuits.
Press into a spring-form baking tin. Chill.
Whip the cream, mascarpone and cream cheese together. Add the icing sugar and beat in the Baileys. Mix in the grated chocolate and put on top of the biscuit base.
Chill all day or overnight if possible and turn out when ready to serve.
Sieve some cocoa powder over the top.