| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 75 minutes |
| Serves | 8-10 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 580 |
| Fat | 34.2g |
| Saturates | 19.1g |
| Protein | 16.2g |
| Carbs | 56.1g |
| Sugars | 33.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 20cm springform cake tin.
Melt the butter and set aside to cool.
Place the biscuits, cocoa powder and coffee in a food processor and blend until fi ne. Add the butter and pulse to combine. Press the mixture into the base and up the sides of the cake tin.
Bake for 15 minutes, or until a dark golden brown. Allow to cool.
Wrap the outside in foil to make it watertight.
Reduce the oven temperature to 120°C, lowest gas mark setting.
In a food processor, add the ricotta, mascarpone, sugar, flour, cinnamon, vanilla bean paste and eggs. Grate in the lemon zest. Pulse on low speed until just combined and smooth, being careful not to overmix.
Pour the cheesecake batter into the crust and spread evenly. Bake for 1 hour, or until the edges are set and the centre is still jiggly when moved.
Allow the cheesecake to cool to room temperature. The refrigerate until completely cooled and fi rm, 6-7 hours or overnight.
When the cheesecake is firm, remove it from the springform pan and place on a serving plate. Spread the sour cream over the top and sprinkle with chocolate chips and icing sugar. Serve at room temperature.
