Choc Ricotta Cheesecake

Base:

  • 1 packet Choc Crunch Biscuits, crushed
  • 50 grams Butter, melted

Method

  1. Mix Crushed biscuits and butter together in a blender.
  2. Press into a greased baking tin to make the base.
  3. Then refrigerate.

Filling:

  • 1kg Ricotta, well drained
  • 100 grams Glaced Red Cherries
  • 1/3 cup Icing Sugar
  • 2 tablespoons Cocoa
  • 50 grams Chocolate, grated
  • 1 teaspoon of Vanilla Essence

Method

  1. Blend all the ingredients together until smooth.
  2. Place mixture on biscuit base.
  3. Decorate with grated chocolate and whipped cream.
  4. Then refrigerate. Best left overnight and served the next day.

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