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PrintCHOCOLATE CRUNCH CHEESECAKE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Lightly oil a 9 inch cheesecake or spring form tin. Combine the digestive biscuits and butter spoon into the tin and press down, Chill.
- Measure ¼ cup of water into a small bowl, sprinkle over the gelatine and leave for a minute. Microwave it on high for about 20 - 30 seconds. Allow to cool.
- Combine the ricotta and sugar in a large bowl and mix well. Beat in the cooled gelatine and then fold in the chocolate and amaretti biscuits, followed by the cream.
- Spoon on to the biscuit base and chill until set. Sift cocoa powder on top to decorate and serve.
INGREDIENTS
- 4 digestive biscuits, crushed
- 50 ml butter, melted
For the filling
- 100 grams plain chocolate, cut into small pieces
- 100 grams amaretti biscuits, crushed roughly
- 300 ml double cream, whipped to soft peaks
- 12 grams sachet of gelatine
- 500 grams ricotta cheese
- 100 grams castor sugar
- Cocoa powder, to decorate
4 comments for “Chocolate Crunch Cheesecake”
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