Name: Sicilian cheesecake
Prep time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 185 gram plain chocolate biscuits; 90 gram butter, melted; 1/2 cup (125ml) cream, whipped; 60 gram dark eating chocolate, grated coarsely; Filling; 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

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.

Serves 10

Prep

Ingredients

185 gram plain chocolate biscuits

90 gram butter, melted

1/2 cup (125ml) cream, whipped

60 gram dark eating chocolate, grated coarsely

Filling

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

Method

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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