No use of gelatin and the cheesecake is easy to set. My favorite recipe book which is the Delicious Wicked Desserts and this one I vote as simply creamy and delightful!
White Chocolate - 150gms, broken up
Mascarpone Cheese - 250gms
Whipping Cream - 142ml
For the Cherry Sauce
Arrowroot - 1 tbs
Creme De Casis - 150ml (I used Cherry Brandy instead)
Grated Zest and Juice of 1 Orange
Whole Cherries - 500gms, stalks removed
For the Base
Chocolate Digestive Biscuits - 225gms, crushed
Butter - 50gms, melted and warm
Brush the insides of a 450gm loaf tin with water and then line with cling film. Melt the chocolate into a heat prrof bowl, over a pot of simmering water. Take it off and then stir till smooth and leave to cool slightly. Into a separate bowl beat the mascarpone cheese and and fold in the cream. Spoon into the tin and level it slight. Place in the refrigerator to firm about an hour.Meanwhile proceed to make the biscuit base, mix the crushed biscuits with the butter and spoon the mixture over the firm cheesecake mixture and press lightly to level. Place in the refrigerator to firm up for 4 hours or until set. To make the cherry sauce, measure out 100ml of water and mix in 1 tablespoon of the arrowroot powder to make a paste. Bring the remaining water to boil in a pan with the brandy or casis, orange zest, juice. Stir in the paste and simmer till clear and thick. Add in the cherries and simmer for about 3minutes.Allow to cool. To serve. invert the cheesecake over a plate and slice into 8 slices and serve with the cherry sauce.