ITALIAN CHEESECAKE

 

Contributed by:       Angela Mancini

 

Ingredients:

 

Filling:                                                                  Crust:

625 gm (1 ¼ lb) ricotta cheese                                 1 pkg 85 gm (6oz) plain chocolate biscuits

1 cup icing sugar                                                     90 gm (3oz) butter

1 tsp vanilla

2 tbsp crème de cacao (optional)

60 gm (2oz) dark chocolate, grated

2 tbsp chopped glazed fruit

½ cup cream

60 gm (2oz) dark chocolate, grated (additional for topping)

 

Directions:

 

Crush biscuits finely, add melted butter.  Press evenly over base of a 20 cm (8") springform pan.  Refrigerate while preparing filling.

 

In a bowl, combine cheese, sugar, vanilla, and crème de cacao.  Beat until smooth and fluffy.  Add glazed fruit and chocolate to cheese mixture and mix well.  Spoon filling over crumb crust.  Refrigerate overnight or at least 6 hours.  Before serving, whip cream until soft peaks form and spread evenly on top of cake.  Grate extra chocolate and sprinkle around edge.