40 min


75 min


Serves 10

A truly wow dessert for dinner parties! In my book, you can’t go too far wrong with chocolate and cherries!


For the biscuit base

20 plain biscuits, crushed finely

100g butter


For the filling

300g pitted cherries in syrup, drain the syrup and reserve it

600g soft cheese

100g sugar

200g dark chocolate, melted

60g cocoa powder

3 tbsp flour

2 tbsp kirsch

3 eggs

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.

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