Chocolate ricotta cheesecake
This creamy dessert is indulgent and delicious and deceptively easy
SERVES
10
PEOPLE
PREP TIME
120
MINUTES
Ingredients
For the base:
155g ginger biscuits, finely crushed
65g butter, melted
For the topping:
160g dark chocolate, broken into small even-sized pieces
100mls cream, whipped to soft peaks
2 tsp cocoa powder, sieved
220g firm ricotta
80g golden caster sugar
Method
Line an 8-inch round spring-form tin with parchment.
Stir the melted butter and crushed biscuits together until they are completely combined. Scoop into the prepared tin and press the mixture firmly into. the base. Place into the fridge until it is cold and firm.
To make the topping: melt the chocolate in a heatproof bowl over a saucepan of simmering water. Set aside once melted — allow to cool to just above room temperature, it should still be runny but not hot.
Fold the cocoa powder into the whipped cream and then whisk the ricotta and sugar. together Fold the cream and cocoa into the ricotta.
Gently stir the chocolate into the mixture and scoop it onto the cooled base. Spread the mixture and flatten with a knife dipped into warm water. To firm it up nicely, place it into the freezer for about an hour and a half.
