Curtis Stone’s choc-cherry cheesecake loaf

STEP 1

Spray a 22.5cm x 8.5cm (base measurement), 7-cup (1.75L) loaf pan with olive oil spray and line with plastic wrap, allowing sides to overhang.

STEP 2

Halve and pit 300g of the cherries. In a small saucepan over medium heat, bring the halved cherries, caster sugar and lemon juice to a simmer, mashing the cherries with a fork to break them up. Simmer over low heat, stirring frequently, for 15 mins or until the jam thickens. Transfer to a shallow container. Freeze, stirring occasionally, for 20 mins or until cold.

STEP 3

In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese and icing sugar on medium for 5 mins or until light and fluffy. With the mixer on low speed, slowly add 2 cups (500ml) cream and beat until smooth. Increase to medium and beat until stiff peaks form. Add cherry jam and fold through the cream mixture 3-4 times to ripple.

STEP 4

Spread 1/2 cup (125ml) cream mixture over the bottom of the prepared pan. Place 1 tbs of cream mixture onto 1 biscuit. Gently place another biscuit on top (don’t press together). Repeat with more cream mixture and biscuits to make a stack of 5, finishing with a biscuit. Gently turn the stack onto its side and carefully lay in the pan, crossways, up one end. Repeat with more cream mixture and remaining biscuits to make 3 more stacks, arranging in neat rows in the pan.

STEP 5

Spoon the remaining cream mixture over the top of the biscuit stacks, filling any gaps. Cover with overhanging plastic wrap. Place in the fridge for 4 hours or overnight to chill.

STEP 6

In a medium bowl, whip remaining cream and vanilla until stiff peaks form. Uncover loaf and invert onto a serving platter. Remove the plastic wrap. Cover with whipped cream mixture. Freeze for 2-3 hours, so the cake is easier to slice. Top with shaved chocolate and remaining cherries to serve.