Preheat oven to 240°C/220°C fan-forced. Grease a 20cm, 7cm-deep springform or round cake pan with cooking oil spray. Crumple a large sheet of baking paper and use to line base and side of pan.

Place sugar, cornflour and ¼ tsp fine salt in the bowl of a stand mixer fitted with the paddle attachment. Stir to combine. Add cheese and beat on low speed until smooth, scraping down side occasionally.

Meanwhile, melt chocolate and cream in a large heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water), stirring occasionally until smooth and combined. Set aside.

Add eggs to cheese mixture in two batches, beating on low speed and scraping down the side well in between additions, ensuring the first batch is fully combined before adding the next. Add chocolate mixture, then sherry and beat on low for another 2 minutes.

Remove bowl from mixer and strain mixture over a large bowl through a fine sieve, pushing it through with a stiff rubber spatula. Transfer to prepared pan and bake for 30 minutes until top is dark brown and puffed. When you give the pan a light jiggle, the cheesecake will be wobbly like set jelly. Turn off oven and prop the door ajar with a folded tea towel for 20 minutes to cool, then place pan on a wire rack to cool to room temperature. Chill overnight.

To serve, remove cake from pan, leaving paper intact, and place on a serving platter. Bring to room temperature to serve. Brush top of the cheesecake with a little extra sherry for a shiny glaze.