Name: Chocolate ricotta cheesecake
Yield: 8 servings
Cuisine: Bake
Ingredients: 175.00 g biscuits chocolate and oat; 80.00 ml almonds blanched, toasted and finely chopped; 50.00 ml muesli; 50.00 g butter melted; 150.00 g dark chocolate 70%; 350.00 g ricotta cheese at room temperature; 200.00 ml crème fraîche at room temperature; 2.00 eggs seperated; 60.00 ml castor sugar; 10.00 ml Sheridans gelatine; 30.00 ml milk

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Ingredients (11)

CRUST

175.00 g	biscuits — chocolate and oat
80.00 ml	almonds — blanched, toasted and finely chopped
50.00 ml	muesli
50.00 g	butter — melted

FILLING

150.00 g	dark chocolate — 70%
350.00 g	ricotta cheese — at room temperature
200.00 ml	crème fraîche — at room temperature
2.00	eggs — seperated
60.00 ml	castor sugar
10.00 ml	Sheridans gelatine
30.00 ml	milk

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Method:

Preheat the oven to 200 °C and lightly grease a 20 cm springform cake tin with oil.
CRUST
Place the cookies in a plastic bag and crush with a rolling pin.
Pour into a mixing bowl and add the toasted nuts, muesli and butter. Mix well.
Press the mixture onto the base of the cake tin and bake for 10 minutes. Cool.
FILLING
Meanwhile break the chocolate into squares and melt in a double boiler. Let it cool.
Beat the ricotta cheese, cr&egraveme fra&icircche, egg yolks and sugar until smooth and well mixed.
Sprinkle the gelatine over boiling water and fold together with the melted chocolate into the ricotta mixture until well mixed.
Beat the egg whites until soft peaks form and fold into the ricotta mixture.
Spoon the mixture into the baked crust, cover and refrigerate for at least four hours.
Remove from the cake tin and decorate the cake with chocolate curls.