Categories: May

Ingredients

• 200g Bourbon cream biscuits
• 75g unsalted butter, melted
• 142ml carton double cream
• 200g quality dark chocolate
• 150g quality milk chocolate
• 400g cream cheese
• 500g ricotta
• 175g caster sugar
• 1 tsp vanilla extract
• 5 eggs, separated
• chocolate curls, to decorate

Directions

1. Grease and line the base of a 26cm springform cake tin. Sit the cake tin on a big sheet of foil and wrap it up around the tin to prevent any water seeping into the cheesecake while cooking in the bain marie. Crush the biscuits in a food processor. Combine the butter with the biscuit crumbs and press into the base of the tin. Chill while you make the filling.

2. Preheat the oven to 180˚C/fan 160˚C/gas 4. Put the cream and all the chocolate in a bowl over a pan of gently simmering water until the chocolate has melted. Set aside to cool slightly. Put the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the egg yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.

3. In a separate bowl, whisk the egg whites until stiff peaks form, then fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Put into a roasting tin and pour in boiling water to come halfway up the sides of the springform tin. Bake in the oven for 90 minutes. The cake will still have a slight wobble when fully cooked. Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight. Serve decorated with chocolate curls.

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