Choc Ricotta Cheesecake
Base
Ingredients:
- 1 packet Choc Crunch Biscuits, crushed
- 50 grams Butter, melted
Method:
- Mix Crushed biscuits and butter together in a blender.
- Press into a greased baking tin to make the base.
- Then refrigerate.
Filling:
Ingredients:
- 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:
- Blend all the ingredients together until smooth.
- Place mixture on biscuit base.
- Decorate with grated chocolate and whipped cream.
- Then refrigerate. Best left overnight and served the next day.