It's easy to create the perfect chocolate cherry cheesecake with our step-by-step guide. This seasonal show-stopper is the ideal dessert to serve at a summer party or celebration.
- For the cherry curd, put the cherries and lemon juice in a pan over a low heat. Cook until the cherries have broken down and softened. Tip the fruit into a sieve over a bowl and crush with a wooden spoon to release the juice; discard the skins. You need about 300ml (1/2pt) cherry juice.
- Add the sugar to the cherry juice. Return the mixture to the pan and stir over a low heat to dissolve the sugar. In a separate bowl, whisk the egg yolks with the cornflour. Add to the pan and cook, stirring, over a low heat until thickened. Pour into a clean bowl and set aside to cool.
- Meanwhile, melt the butter in a clean, small pan. In a blender, whizz the biscuits to fine crumbs. Transfer to a bowl and stir in the melted butter, until sandy. Press into the base of a 23cm (9in) springform cake tin and chill for 20 minutes.
- Preheat the oven to gas 4, 180°C, fan 160°C. In a mixing bowl, beat the soft cheese and soured cream until combined and fluffy. Add the caster sugar and beat for another minute, then fold in the lemon zest and cornflour. Add the eggs and yolks and beat until smooth.
- Spoon a layer of cheesecake mixture over the biscuit base in the tin, followed by a swirl of cherry curd. Keep layering the cheesecake mixture and cherry curd until both are used up. Finish with a swirl of cherry curd and use a skewer to make a pretty ripple pattern.
- Put the tin on a baking tray. Bake for 50 minutes, or until set but with a little wobble in the middle. Run a knife round the cooked cake, then return it to the turned-off oven to cool. Once cool, remove from the tin and transfer to a cake stand or serving platter. Decorate with fresh cherries.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.