I have to think of a better name for this recipe!! This is thanks once again to the inimitable Jo Seagar for the base recipe which I’ve amended. It makes a lovely dessert which can be prepared in advance and is very quick to make but tastes a million dollars. I always make it with lite versions of the cheeses and creams and it works perfectly every time. First attempt at food photography!!
- 250g cream cheese
- 250g ricotta
- 250g sour cream
- 1/4 cup cornflour
- 3 eggs
- 1 cup castor sugar
- Grated rind and juice of 1 lemon
- 100g dark chocolate
- 1/4 cup cream
- Grease and line the bottom of a 20cm springform tin.
- Combine all ingredients except the chocolate and cream.Mix thoroughly until smooth. You can use a food processor for this but I find a whisk works just as well.
- Pour the cheese mix into the prepared tin.
- Melt the chocolate either in a bowl over a pot with water in it, or at half power in the microwave for a minute or so. Stir in cream to make the chocolate more pourable.
- Pour the chocolate into the cheese mix in circles/ spirals/ swirls and use a knife to stir through the mix.
- Bake at 160 degrees C for an hour or until a skewer comes out clean.
- Allow to cool in the pan on a wire rack.
You can serve this with cream or ice cream, or add a berry topping:
- 2 cups frozen mixed berries, defrosted and with their juice
- 1 heaped tbsp cornflour
- Sugar to taste
Combine all and pour over the cheesecake.