- STEP 1
Preheat oven to gas mark 4 (180° C).
- STEP 2
Butter the base of a 20cm cake tin.
- STEP 3
Crush the digestive biscuits - I put them in a bowl and whack them with the end of a rolling pin.
- STEP 4
Melt the butter and mix with the crushed biscuits then press the biscuit/butter mix into the cake tin and bake for 10 minutes, or until it looks ready.
- STEP 5
While the base is baking, make the filling. Make the filling: first melt the chocolate.
- STEP 6
Using a hand mixer, beat the cream cheese, ricotta, sour cream, vanilla essence and sugar until smooth.
- STEP 7
Beat in the cornflour and the melted chocolate.
- STEP 8
Beat in the eggs, one at a time.
- STEP 9
Wrap the base of the cake tin in foil and place it into a roasting tin. Pour the filling into the cake tin.
- STEP 10
Fill the roasting tin with boiling water (the foil will stop the water going into the tin - hopefully!).
- STEP 11
Bake at 180C for 15 minutes and then reduce the temperature to 160C then bake for about 45 minutes more, or until it's ready (the middle of the cheesecake should still wobble).
- STEP 12
Turn off the oven but leave the cheesecake in there to cool, with the door slighlty open.
- STEP 13
Transfer to the fridge to cool overnight.
- STEP 14