First of all, I’m sorry for being a little absent. Busy life of a university student. It’s been a stressful week and its finally Friday night! Unfortunately I have nothing but assignments and work to look forward to for this weekend. I hope everyone has better plans than I do! (haha). Anyways, I will try my best to post more when I get some free time.
This cheesecake was absolutely divine! I made it for a friends birthday lunch. The cheesecake mixture was so smooth yet slightly crumbly which is what I think a baked cheesecake should be like. It’s not too rich or sweet. The cocoa powder on top is a must! It just lifts the flavour to a whole other level. Of course the buttery base was delicious. All my friends loved it and you know it’s good when people go for a second slice (haha). On to the recipe! It was inspired by Donna Hay. I changed a few of the ingredients but the method I used was the same. You must give it a go because it’s delicious and easy!
- 300g of chocolate digestive biscuits
- 40g of almond meal
- 100g unsalted butter
- 250g cream cheese
- 150g ricotta cheese
- 100g caster sugar
- 2 eggs
- 1 tsp of vanilla
- 100g 70% dark chocolate, melted
- 1 1/2 tbsp of red food colouring
- Cocoa powder for dusting
1. Pre-heat oven to 140 Celcius
2. Crush the biscuits until it is crumbly but not too fine and mix in the almond meal.
3. Melt the butter and pour into the dry mixture and stir well. Press it on to a 9 inch diameter round bottomless tin.
4. Refrigerate for 30 minutes.
5. For the filling, mix together the cream cheese, ricotta and sugar using a hand mixer or food processor.
6. Add the eggs and vanilla and mix again.
8. Transfer the filling on to the cold base and bake for 40-45 minutes.
10. Before serving, dust with cocoa powder and cut into this heavenly goodness!