Jo Pratt's Christmas Baked Chocolate and Clementine Cheesecake

Preheat the oven to 180°C/ 160°C fan/gas mark 4. Line the base of a 20cm (8in) non-stick, spring-form or loose-bottomed cake tin. Place the digestives in a sandwich bag and crush them with a rolling pin.

Tip the crumbs into a bowl and mix in the ground cinnamon and melted butter. Transfer the mixture to the prepared cake tin and press down firmly with the back of a spoon.

Meanwhile, melt the chocolate in a bowl over a pan of gently simmering water, or alternatively, it can be done in the microwave. Stir until smooth, and then set aside until cooled slightly.

Place the mascarpone in a large bowl with the clementine zest, sugar and cornflour. Beat with an electric hand whisk until smooth. Whisk in the cooled chocolate and eggs, then spoon into the tin.

Level the surface, place on a baking sheet and cook in the preheated oven for 40-45 minutes, until the cheesecake is just slightly wobbly. It will set further as it cools.
Remove from the oven and leave until completely cool.

You can chill the cheesecake in the fridge and serve it over the next day or so, but it will keep for up to 1 month in the freezer - just wrap it in clingfilm first.

If you have frozen the cheesecake, remove it from the freezer and allow to thaw overnight at room temperature. Place it in the fridge until ready to serve. Remove the cheesecake from the tin, dust with icing sugar, decorate with clementine segments and serve cut into wedges.