Mocha Ricotta Cheesecake

A delightful creation of velvety mocha filling on a thin crust.  It can be made in advance to avoid a last-minute rush in the kitchen.

Crumb Crust
125 g Digestive or Eetsummor Biscuits
2 ml ground cinnamon
50g/50 ml butter or margarine

Filling
750 g Ricotta cheese
300 ml sugar
20 ml lemon juice
5 ml vanilla essence
15 ml brandy
20 ml gelatine
125 ml espresso or strong coffee
250 ml cream, whipped
125 ml chocolate chips

1. Line the base of a 25 – 28 cm spring-form tin with baking paper.
2. Place the biscuits, cinnamon and butter or margarine into the bowl of a food processor and process until crumbly and even.
3. Turn out into the tin and press evenly onto the base.
4. Place the Ricotta cheese, sugar, lemon juice, brandy and vanilla essence in a bowl and beat well.
5. Place the gelatine into a 250 ml heat resistant jug and add the coffee or water and coffee powder and microwave on MEDIUM for 1 minute or until syrupy and melted.
6. Stir a few spoonfuls of the Ricotta mixture into the gelatine, add to the bowl with the Ricotta and beat well.
7. Add the whipped cream and chocolate chips and fold together until evenly combined.
8. Pour into the prepared crust and sprinkle a few chocolate chips on top.
9. Refrigerate until firm and cut as preferred to serve as a teatime treat or dessert.

Variation
If Ricotta cheese is not available use firm cream cheese.

10 servings. 

Recipe by Carolié de Koster.