- STEP 1
For the base: Crush the digestives into fine crumbs (I used a rolling pin). Simultaneously melt the 50g chocolate and butter together in a bowl. Add the crumbs to the butter and chocolate mix and coat thoroughly.
- STEP 2
For the base: Pour the base mixture into a cake tin and press it down using a flat item (bottom of a glass) until the base is very compact and even. Put in the fridge to become firm.
- STEP 3
For the cheesecake: Melt the 150g chocolate in a large bowl. Stir in the sugar followed by the yogurt and ricotta. Make sure to thoroughly and quickly mix so that the chocolate doesn't solidify when it comes into contact with the cold ingredients.
- STEP 4
For the cheesecake: in a separate bowl, whip the cream until it holds it's shape but isn't too stiff, otherwise your arms are in for a workout! Stir the cream in with the rest of the mixture until it is smooth and one colour.
- STEP 5
Finally, spread the mixture on top of the refrigerated base evenly and put in the fridge for another couple of hours before enjoying a slice!