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Come join our BA Bake Club ... it’s astonishingly easy to make. You don’t need a crust, or a water bath, or the long, slow cook of a NY-style cheesecake. The trick lies in cooking it hot ...

Indulgently rich, lightly spiced and not too sweet, this no-bake cheesecake is surprisingly easy to make. Leave out the brandy if you prefer. You will need a 20cm/8in round springform cake tin.

Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined.