Sicilian cheesecake

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.




1.Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.
2.Using one hand, press crumb mixture evenly over base of greased 21cm springform tin.
3.Cover; refrigerate 30 minutes or until firm.
4.For filling, beat cheese, sugar, essence and creme de cacao in large bowl with electric mixer until smooth and fluffy. Add peel and chocolate; mix well.
5.Spoon filling over biscuit base; refrigerate at least 6 hours or overnight.
6.Serve cream spooned onto wedges of cake. Sprinkle with chocolate.

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