We came up with this recipe so we could offer veggie-friendly cheesecakes that didn’t use gelatine or eggs. The result is incredibly light, chocolatey and rich with a real feel of decadence.
Grease your cake tin and line the base with greaseproof paper.
Grind your digestives to a fine crumb in a food processor (or put them in a plastic bag and bash them with a rolling pin). Put the biscuit crumbs into a mixing bowl and pour over the melted butter, then mix by hand until the butter is thoroughly mixed in. Tip this into the prepared tin and press it down to make a firm, even base. Pop in the fridge to set while you get the rest of the filling sorted.
Place your chocolate and double cream in a heavy-bottomed saucepan and melt them together over the lowest possible heat, stirring constantly. As soon as the chocolate is melted and the cream fully incorporated, take the pan off the heat and leave to cool. Put the cream cheese, sour cream and caster sugar into a mixing bowl and beat firmly until combined. In another bowl, whip your cream to soft peaks. Pour the melted chocolate over the cream cheese, then fold in the whipped cream and kirsch until everything is evenly mixed, smooth and glossy. Stir your cherries through, then pour the filling over the base and smooth out evenly in the tin. Decorate with some more cherries and a bit of grated chocolate. Leave the cheesecake to set in the fridge for at least four hours before you take it out of the tin.
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