250g digestive biscuits

125g melted butter

250g dark choc

600g full fat cream cheese

600g ricotta

6 eggs

150g caster sugar

2 tsp vanilla paste

For the sauce

tinned black cherries, drained

150g sugar

150ml water


1. Crush the biscuits and add the butter, press into a 225mm spring sided tin

2. Place the chocolate in a bowl over barely simmering water (make sure the water doesn’t touch the bottom of the bowl) until just melted, don’t stir it.

3. Pulse everything else in a processor until smooth.

4. Spoon onto the base and cook at 175c/ 350f/ g4 for about 1 hour until springy to the touch.

5. Sauce – make a stock syrup with the sugar and water, add cherries

6. Serve with choccy sauce, cherry sauce and a quennelle of cream

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