Choc-top cheesecake

A cake in three acts, (base, filling and topping) but the final scene is well worth it.

Category: Desserts

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 45 minutes
by SassySW

Ingredients

250 gram sweet biscuits

150 gram butter

1 teaspoon cinnamon

1 pinch nutmeg

250 gram cream cheese

250 gram ricotta

3 Eggs

1 cup sugar

1 cup yoghurt, natural

1 teaspoon vanilla

1 tablespoon cornflour

100 grams dark cooking chocolate

30 grams butter

50 grams almond meal


Directions

Base Mix crushed biscuits, butter, almond meal, cinnamon and nutmeg. Press into a lined springform cake tin, botoom and sides. Refrigerate for about half an hour. Filling Preheat oven to 140 dgerees C (not fan forced). Place filling ingredients in food processor and blend until smooth. Pour over base and b aked until just set (approx 70 minutes). Turn off the oven and leave for a further 20 minutes with the oven door ajar. Remove and allow to cool before refrigerating overnight Choc top Break up chocolate and place in a microsowave safe bowl with the butter. Heat on high for 30 seconds. Stir to combine and smooth over cool cake. Console yourself with the chocolate stuck to the sides of the bowl while the cake cools again.

Reviews

☆☆☆☆☆

This was fantastic. My mom used to make a cheesecake very similar to this one. Our family loved the base and especially enjoyed the flavor combination of the cream cheese, ricotta and yoghurt. Thank you, SassySW!

sgrishka

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