Chocolate Cheesecake



Line a 20 cm spring form pan with a baking paper. Mix the biscuits, almond meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes.

In the meantime, to make the filling. Place ricotta, cream cheese sugar in the bowl of the electric mixer and whisk until well combined. Add eggs one at a time and beat well until just combined. In a separate bowl, mix cornflour and cocoa powder, warm milk and vanilla extract. Add these to the above mix.Mix well.

Remove the base from the fridge and pour the filling into it. Bake in a preheated oven of 160″C for about 40 minutes or until the skewers come out clean. let it cool down. Serve with juicy berries on the top.