No bake chocolate cheesecake
300g digestive biscuits
150g unsalted butter, melted
350g fresh low-fat ricotta
250g mascarpone, at room temperature
1/3 cup (50g) icing (confectionerâ€™s) sugar, sifted
1 tsp vanilla extract
Â¼ cup (60 ml) coffee or chocolate liqueur
150g dark chocolate, finely chopped
100g dark chocolate, extra
1. Line a 24cm springform pan with aluminium foil.
2. For the base: Crush biscuits into fine crumbs using a food processor. Add the melted butter and pulse until combined. Press into the base of the pan and chill for 30 minutes, until firm.
3. For the cheesecake filling: Clean out the food processor bowl, then process the ricotta until smooth. Place ricotta into a large bowl, then fold through the mascarpone, icing sugar, vanilla and liqueur. Fold through the chopped chocolate. Spread the filling into the biscuit base and refrigerate until firm, about 1 hour.
4. For the chocolate shards: Melt the remaining dark chocolate (in a microwave, on low, in 30-second bursts). Spread the melted chocolate thickly onto a flat tray and allow to harden (in the fridge for about 10 minutes). Use the blade of a sharp knife to scrape long shards of chocolate. Sprinkle the chocolate on top of the cheesecake before serving.