Strawberry and Chocolate Cheese Cake
This is one of those classics that literally disappear before your eyes!
1packet granita biscuits
1/4 cup walnuts
2 tablespoons sugar
1 teaspoon cinnamon
150g unsalted butter
1kg ricotta or cream cheese
1 egg yolk
500g chocolate, melted
1 tablespoon vanilla essence
2 punnets Victorian strawberries, washed, hulled and sliced
strawberry jam for decoration
Process biscuits, nuts, sugar, cinnamon in a food processor until finely crushed. Butter a 24 cm (9.5 inch) springform tin. Melt 50g butter and blend into crumb mixture. Set aside 3 tablespoons of crumb mixture to sprinkle over cheesecake. Press remaining crumbs into base and sides of prepared tin. Refrigerate while you prepare the filling
Preheat overn to 150C. Beat cheese in large mixing bowl until light and fluffy. Beat in eggs one at a time and then egg yolk. Beat in remaining 100g butter and chocolte. Add vanilla and beat until smooth. Stir in nutmeg and carefully fold in one punnet of strawberries.
Bake cheesecake for 1.5 hours sprinkling with reserved crumbs 15 minutes before cheesecake is cooked. Cool completely in tin until cold. Remove from tin and drizzle with warmed strawberry jam and top with remaining strawberries.