Not so Ultimate No-bake Cheesecake

This was the dessert I made for my Grand-dad's birthday. It's what he asked for, else I'd have gone out and found a better recipe.

It was pegged, in the April 2012 issue of delicious. as the "ultimate no-bake cheesecake" ... while it looks good, it was NOT the ultimate no-bake cheesecake. In fact, it was kind of mooshie and flavourless.

This is not something that I'd ever make again, though, on the plus side, I did learn how to make chocolate curls.

No-bake Chocolate Cheesecake

Ingredients

            300 g digestive biscuits

            150 g butter, melted

            350 g fresh ricotta

            350 g mascarpone, room temperature

            50 g icing sugar, sifted

            1 tsp vanilla extract

            60 ml coffee or chocolate liqueur

            300 g dark chocolate

Directions

1.        Crush biscuits into fine crumbs. Add melted butter and mix until combined. Press into the base and sides of a 23 x 3 cm loose bottomed tart pan. Chill for at least 30 mins. (in the fridge)

2.        Place ricotta in a food processor and process until smooth. Place in a bowl and fold in the mascarpone, icing sugar, vanilla and liqueur. Finely chop half of the chocolate and fold through the mix. Spread the filling into the tart shell and chill again for at least an hour.

Cheese slicer!

3.        Melt the remaining chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Spread over a flat tray and set aside at room temperature to harden.

4.        Using a cheese slicer, draw long strokes across the top of the chocolate to make curls and rough shards.

5.        Remove the tart from the pan, place on a serving plate and decorate with the chocolate curls and shards.