Sicilian Cheesecake

Episode 113 - Sicilian Cheesecake


  • 185g Arnotts Choc Ripple biscuits
  • 90g butter (melted)
  • Filling:
  • 625g Borello Ricotta Cheese
  • 1 cup Icing Sugar
  • 1 tspn Vanilla Essence
  • 60g Dark Chocolate
  • ½ cup Cream
  • Extra 60g Dark Chocolate


  1. Crush biscuits finely, add melted butter.
  2. Press evenly over base of 20cm springform pan. Refrigerate while preparing filling.
  3. In a bowl, combine cheese, icing sugar and vanilla.
  4. Beat until smooth and fluffy.
  5. Grate chocolate finely, add chocolate to cheese mixture and mix thoroughly.
  6. Spoon filling over crumb crust. Refrigerate overnight.
  7. Before serving whip cream until soft peaks form and spread evenly over top of cake.
  8. Grate extra chocolate and sprinkle around edge.