Project Description

Chocolate and Orange are a fantastic flavour combination. Put that into a cheesecake with our ricotta and your tastebuds will sing!

INGREDIENTS

BISCUIT BASE

  • 2 1/4 cups crushed sweet biscuits like Milk Arrowroot biscuits

  • 3 tsp Organic Cinnamon

  • 185g Mungalli butter melted

FILLING

  • 750g Mungalli ricotta

  • 1.5 cups Mungalli Pouring cream (whipped)

  • 3/4 cups Organic sugar

  • 3 tsp vanilla extract

  • finely grated rind of 1 1/2 oranges

  • 6 slices of Glacé Orange, finely chopped

  • 185g dark chocolate finely chopped

METHOD

  • Grease and line the sides of a cheesecake pan
  • Measure out the dry ingredients for the base and make a well in the centre. Pour in melted butter and mix well.
  • Press the biscuit mixture into a greased spring-form pan and refrigerate till set.
  • Put the ricotta, cream, sugar and vanilla in a bowl and blend until smooth.
  • Add the rind, Glacé orange and chopped chocolate to the mix and fold in gently by hand.
  • Spoon the mixture into the biscuit base. Decorate as desired with slices of Glacé orange or grated chocolate.