For the biscuit base
20 plain biscuits, crushed finely
For the filling
300g pitted cherries in syrup, drain the syrup and reserve it
600g soft cheese
200g dark chocolate, melted
60g cocoa powder
3 tbsp flour
2 tbsp kirsch
For the cherry sauce
200ml syrup from the cherries
2 tsp arrowroot
Chocolate swirls (optional)
Fresh cherries (optional)
Cream, to serve
Preheat the Whirlpool 6th oven to 170°C/fan 160°C. Or select the Ready2cook function.
For the biscuit base line a 23cm spring form tin with parchment.
Place the biscuits into a bowl. Melt the butter in a saucepan on the induction hob.
Pour just enough melted butter into the biscuits so that they stick together.
Spoon into the base of the spring form tin and press down well, bake in the oven for 10 minutes.
Remove and set aside.
Turn the oven setting down to 130°C/fan 110°C.
To make the filling, combine the soft cheese, sugar, melted chocolate, cocoa powder, flour, Kirsch and the eggs into the bowl of a mixer and whisk well.
Brush the sides of the tin with butter and line with a piece of parchment.
Spoon the drained cherries into the biscuit base.
Pour the filling into the tin. Place on a roasting tin and bake for about 45 to 55 minutes – it must be just set.
Switch the oven off and leave to cool for 2 hours.
Cover with plastic wrap and leave in the fridge overnight.
To make the sauce, dissolve the arrowroot with 2 tbsp of the reserved cherry syrup. Put the remainder of the syrup into a saucepan, add the arrowroot mix. Heat on the Whirlpool induction hob, stirring all the time while the sauce thickens. Leave to cool completely.
To decorate, unwrap the cheesecake and place on a platter. Using the cherry sauce, drizzle over the top of the cake. Arrange chocolate swirls on top and fresh cherries if you are using them. Serve with cream.