Line the sides of a 20cm round
loose-bottomed cake tin with baking
parchment. Stir the butter into twothirds
of the biscuit crumbs, and reserve
the rest. Sprinkle the buttery crumbs
over the base of the tin and press
down. Soak the gelatine in cold water
for 5-10 mins until soft.
Warm the orange juice in a small pan
or the microwave until almost boiling. Squeeze the gelatine of excess water,
then stir into the juice to dissolve.
Beat the quark, ricotta, vanilla and
icing sugar together with an electric
whisk until really smooth. Then, with
the beaters still running, pour in the
juice mixture and beat to combine.
Pour the cheesecake mixture over
the crumbs and smooth the top. Cover
with cling film and chill overnight.
To make the topping, put the cherries
in a pan with the orange zest and 100ml
water. Cook, covered, for 15 mins until
the cherries are softened. Put one-third
of the cherries in a bowl and mash with
a potato masher to give you a chunky
compote. Return to the pan, add the
jam, cornflour and 2 tbsp water, and
mix to combine. Cook until thickened
and saucy – if the sauce is too dry,
add a splash more water. Cool to
Just before serving, carefully remove
the cheesecake from the tin and peel
off the parchment. Scatter over the
remaining biscuit crumbs and some
cherry sauce. Serve in slices with the
remaining cherry sauce alongside.