Sicilian Cheesecake Recipe the taste and texture are very different from traditional cheesecake, but it's quite tasty nonetheless. I topped mine with chocolate sour cream and strawberries, which worked well.
Serves:10
Ingredients:
185g plain chocolate biscuits
90g butter, melted
1/2 cup (125ml) cream, whipped
60g dark eating chocolate, grated coarsely
For Filling:
650g ricotta cheese
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons créme de cacao
2 tablespoons finely chopped mixed peel
60g dark eating chocolate, grated finely
Method:
Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.
Using one hand, press crumb mixture evenly over base of greased 21cm springform tin.
Cover; refrigerate 30 minutes or until firm.
Spoon filling over biscuit base; refrigerate at least 6 hours or overnight. Serve cream spooned onto wedges of cake. Sprinkle with chocolate.
For Filling:
Beat cheese, sugar, essence and créme de cacao in large bowl with electric mixer until smooth and fluffy. Add peel and chocolate; mix well.
 |
| Sicilian Cheesecake Recipe |
