Sicilian CheesecakeBeth Watson2021-03-09T04:37:38+00:00 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. One Comment Terry 5 March 2021 at 9:55 am - Reply Followed recipe but it did not set. Is the double cream supposed to be whipped before mixing with ricotta? Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.