This Italian Cheesecake Recipe makes for a fabulous dessert.
185g (6oz) plain chocolate biscuits
90g (3oz) butter
625g (1¼ lbs) Ricotta Cheese
1 Cup Icing Sugar
1 Tspn Vanilla
2 Tbsp Crème de Cacao
60g(2oz) Dark Chocolate
2 Tbsp Chopped Glace Fruit
60g (2oz) Dark Chocolate, extra
½ Cup Cream
Crush biscuits finely, add melted butter. Press evenly over base of 20cm (8 in) springform pan. Refrigerate while preparing filling.
In a basin, combine cheese, sugar, vanilla and Crème de Cacao. Beat until smooth and fluffy.
Grate chocolate finely. Add glaze fruit and chocolate to cheese mixture, mix thoroughly.
Spoon filling over crumb crust. Refrigerate overnight or at least 6 hours. Before serving, whip cream until soft peaks form and spread evenly over top of cake. Grate extra chocolate and sprinkle around edge.