Baileys cheesecakes topped with candied orange peel

To make the base, combine the biscuits and the butter. Press a heaped tablespoon of the mixture into the bottom of 6 ramekins or glass teacups. Leave in the fridge for 30 minutes.

For the filling, sprinkle the gelatine over the water in a small heat-proof jug. Stand the jug in a small pot of simmering water. Stir until the gelatine is dissolved, then cool for 5 minutes.

Beat the cream cheese and sugar in a small bowl until smooth, then beat in the cream. Stir in the Baileys and gelatine, and spoon into the ramekins or teacups.

For the topping, place the orange slices in a pot and cover with cold water. Bring the water to a boil and boil for 5 minutes. Drain the water and repeat the process two more times. After the third boil, drain the slices and remove any excess pulp that is still attached.

Combine the slices, 600g sugar and Grand Marnier and cook over a low heat until the sugar is dissolved, stirring constantly. Continue to cook over a low heat until most of the sugar has been absorbed by the orange peel, about 1 hour 30 minutes. Remove from the pot and immediately begin the next step.

Place the remaining sugar on a sheet of parchment paper. Roll spoonfuls of the orange peel in the sugar, separating all the strips so that each one is completely covered in sugar. Let the slices air dry, about 20 minutes. Once set, garnish the cheesecakes with the orange peel.