ITALIAN SICILIAN CHEESECAKE 

YOU WILL NEED : 

185g ( 6 oz ) plain chocolate biscuits 

90g ( 3 oz ) butter 

FILLING 

625g ( 1 1/4 lbs ) ricotta cheese 

1 cup icing sugar 

1 teaspoon vanilla 

2 tablespoons Creme de Cacao 

60g ( 2 oz ) dark chocolate 

2 tablespoons chopped glace fruit 

60g ( 2 oz ) dark chocolate, extra 

½ cup cream

ITALIAN SICILIAN CHEESECAKE RECIPE:

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

In a basin, combine cheese, sugar, vanilla, and Creme de Cacao. Beat until smooth and fluffy.Grate chocolate finely. Add glace fruit and chocolate to the cheese mixture; mix them thoroughly. 

Spoon filling over crumb crust. Refrigerate overnight or at least 6 hours. Before serving, whip cream until soft peaks form and spread evenly over the top of the cake. Grate extra chocolate and sprinkle around the edge.

Also Read: ITALIAN APPLE CREAM PIE