To serve, carefully remove the cheesecake from the tin, peel away the lining paper and put the cheesecake on a serving plate. Cool, then place in the fridge if making ahead.
Remove from the heat and stir in the remaining tablespoon of kirsch, adding lemon juice to taste. Stir over a medium heat for 5–6 minutes, simmering gently until the sauce has thickened and the cherries are soft. Pour in 2 tablespoons of the kirsch, the sugar and 100ml/3½fl oz water. Put the cherries into a saucepan, add the cornflour and stir until all are coated. Place the prepared springform cake rings on the parchment-lined baking sheet and set aside. Then, line a large baking sheet with parchment paper and grease two 9-inch springform pans (bottoms removed) with butter or baking spray. You can make the cherry compôte in advance, but keep it separate until serving. Preheat oven to 350☏ with the oven rack in the center position. Place in the fridge for at least 4 hours or, better still, overnight. Spread over the chilled base and smooth the top. Add the melted chocolate mixture and blend again, then add a pinch of salt. Put the tofu, vanilla, sugar and oat crème fraiche into a blender or food processor and blend until smooth. Melt the chocolate and cocoa butter (or coconut oil) in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth. Mix the crushed biscuits with the melted margarine and 2 pinches of salt, spread evenly over the base of the prepared tin and press down firmly. Pipe around the edge of the cake and 8 swirls in the middle place the reserved cherries on the swirls.Grease a deep 20cm/8in round springform cake tin and line the base and sides with baking paper. Stick the chocolate shavings over the sides of the cake with your palm. Using a palette knife, cover the top and sides of the cake with the rest of the cream. Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle set aside. Brush with syrup (you may have a little syrup left). Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top. Spread over a layer of the kirsch cream, about 1cm (½in) deep. Sandwich together with a second sponge and brush again with the syrup.
Brush the sponge with some of the syrup spread over the raspberry preserve. Place a little kirsch cream on a serving plate and secure one of the sponges on top. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely. Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges.
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