Preparation time: 25 minutes,
plus overnight chilling
Cooking time: 1 hour 30 minutes
Serves 8 to 10
200g (7oz) double chocolate chip biscuits 50g (2oz) butter, melted 2tbsp cocoa 450g (1lb) cream cheese 150ml (¼pt) double cream 2 free-range eggs, plus 2 free-range yolks 4tsp vanilla extract 85g (3½oz) sugar 350g jar morello cherries, drained and patted dry (we used Opies)
chocolate curls, for decorating
you will need
20cm (8in) springform cake tin, lightly oiled
1 Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Place the biscuits in a polythene bag and crush to fine crumbs. Mix with the butter and cocoa, and use to line the base of the tin, pressing down with the back of a spoon. Chill.
2 Place the cream cheese, cream, all eggs, vanilla and sugar in a large bowl, and beat with an electric hand whisk until smooth. Dust the cherries lightly with plain flour and stir through the mix. Pour over the biscuit base; level the surface. Place a roasting tin full of hot water into the bottom of the oven; bake the cheesecake in the middle of the oven for 1 hour to 1 hour 30 minutes, until set – the centre should wobble slightly when moved.
3 Remove from the oven, run a knife around the edges and put in the fridge. Chill overnight, then decorate with chocolate curls.
Per serving: 627-500 calories, 51-41g fat (30-24g saturated), 36-29g carbohydrate