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 hr preparation
  • Serves 10
  • Print


Sicilian cheesecake
  • 185 gram plain chocolate biscuits
  • 90 gram butter, melted
  • 1/2 cup (125ml) cream, whipped
  • 60 gram dark eating chocolate, grated coarsely
  • 650 gram ricotta cheese
  • 1 cup (160g) icing sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoon creme de cacao
  • 2 tablespoon finely chopped mixed peel
  • 60 gram dark eating chocolate, grated finely


Sicilian cheesecake
  • 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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