triple chocolate ricotta cheesecake

right.

now that i have your attention with that heading, let me tell you about this cheesecake from my favourite magazine Australian Gourmet Traveller (Oct 2010 issue). This recipe is the BOMB. I made it earlier this year or late last year for a family gathering and decided to make if for lunch at HHM♥ parents place for mothers day this year after his mum sms me with a craving for 'something cheesy'.

its made in layers, so if your home during the day - it works out perfectly. it doesn't keep to long as its made with fresh FRESH ricotta cheese. I have no idea what the lifespan on ricotta mixed with melted chocolate is, but consult the expiry date of your ricotta as a guideline.

now the recipe, relatively simple and I got to use my Kitchen aid Mixer + Kitchen aid Processor. A recipe that uses both bits of kitchen sexiness definitely has my tick of approval.

now the gourmet traveller version also has a layer of dark chocolate ganache on top with a pile of crystallised hazelnuts. I omitted both of these having bought the 1.2kg ricotta and utilising left over Easter eggs for the 480g of chocolate required. plus I find you don't necessarily need the ganache on top. I'm sure its positively decedent though!!

First up - Chocolate Sable Pastry Base

60gm caster sugar
60gm sour cream
100gm soft butter
90gm plain flour
30gm cocoa

Preheat oven to 180C. Beat sugar, sour cream and 60gm butter in electric mixer until very pale. Add flour and cocoa, stir to combine. Roll out pastry between two pieces of baking paper. Place on an oven tray and bake till crisp (25-30 minutes), then cool. Break into pieces, process in food processor to fine crumbs. Melt butter and process to combine. Press into base of 22cm ring mould placed on paper lined tray. Bake till firm (8-10 minutes), cool.

 Next up - white chocolate ricotta filling

240gm white chocolate, chopped
600gm firm ricotta.

Melt white chocolate in a heatproof bowl over a saucepan of simmering water (2-3minutes). Process ricotta in food processor until smooth, add chocolate, process to combine. Spoon over crumb base, smooth top, refrigerate until firm (30 minutes).

Then we have - dark chocolate ricotta filling
240gm dark chocolate, chopped
600gm firm ricotta
20 gm icing sugar, sieved

Same as white chocolate mixture, except add icing sugar to ricotta prior to blending to a smooth consistency.

Final photo - now I should have a photo of the whole cake HOWEVER I forgot and this was my leftover piece that I got to take home (after everyone else made sure they had a piece!)