Ingredients
For the cheesecake
125g/4½oz ready-made chocolate chip cookies, crushed
85g/3oz butter, melted
75ml/2½fl oz double cream, lightly whipped
50g/2oz mascarpone
3 tbsp honey
½ lemon, juice only
For the chocolate sauce
50g/2oz dark chocolate
50ml/2fl oz double cream
To serve
75g/2½oz canned cherries, drained and stones removed
1 tbsp pistachios, crushed
Method
1. For the cheesecake, place the crushed biscuits into a large bowl with the melted butter and mix well. Press the mixture into the base of a chefs' ring on a serving plate.
2. Place the whipped cream, mascarpone, honey and lemon juice into a large bowl and mix well. Place this mixture on top of the biscuit base, then place the cheesecake into the fridge to set.
3. For the chocolate sauce, place the chocolate and cream into a heatproof bowl set over a pan of barely simmering water and heat, stirring frequently, until melted and combined to make a smooth sauce.
4. Heat the sides of the chefs' ring with a mini-blowtorch to loosen the cheesecake and carefully slide the ring off.
5. To serve, place the cherries and pistachios on top of the cheesecake and pour over the chocolate sauce.
