It’s been challenging creating recipes for the freebie Nestle Top N Fill chocolate I received. But just quietly, I think this cheesecake is a small triumph.
I’m not really much of a baker, so when I get desserts right, I’m a happy little cook.
I actually thought this cheesecake turned out a bit too sweet but my Mum who has a massive sweet tooth thought it wasn’t sweet enough! I guess you’ll have to make it and decide for yourself.
I think next time I’ll use plain dark melted chocolate instead of the Nestle product so it’s more complex and less sugary. I’d also like to experiment with marbling the chocolate and ricotta because I just love the individual taste of the two ingredients. Especially ricotta. While making the cake I helped myself to a few too many sneaky spoonfuls – cooks privilege!
Don’t forget to dust with icing sugar when it’s cooled to give your guests restaurant quality presentation that only takes 2 seconds!
Happy cooking, Christie
Chocolate and ricotta cheesecake
180g digestive biscuits
50g unsalted butter, melted
55g (1/4 cup) caster sugar
1 tablespoon cornflour
4 eggs, separated
380g can Nestle Top n Fill chocolate flavour
1. Preheat the oven to 160C (71F). Grease and line a 20cm loose bottomed cake tin.
2. Crush the biscuits in a food processor, or place them in a plastic bag and roll a tin of tomatoes over them to form fine-medium crumbs. (That’s what I did). Mix with the melted butter and press into the prepared cake tin.
3. Beat the ricotta, sugar, cornflour and eggs yolks together. Add the chocolate and mix until well combined.
4. In a separate bowl whisk the egg whites to stiff peaks and then gently fold into the ricotta mixture. Pour over the base and bake for 55 minutes.
5. Remove the cake from the oven and allow to cool in the tin to room temperature. Then chill thoroughly for at least 2 hours in the fridge. It will sink slightly and form a ridge around the edge of the cake.
6. Dust with icing sugar and serve with berries and cream or ice cream.