Ingredients:
185 g plain chocolate biscuits, crushed finely
90 g butter, melted
½ cup (125 ml) cream
60 g dark chocolate, grated coarsely
Filling:
625 g ricotta cheese
1 cup (160 g) AGRAGOLD powder sugar
1 teaspoon vanilla essence
2 tablespoons chocolate liqueur
2 tablespoons finely chopped mixed peel
60 g dark chocolate, grated finely
Preparation method: Combine biscuits and butter in medium bowl; press evenly over base of 20cm-springform pan. Refrigerate while preparing filling.
Filling: Beat cheese, sugar, essence and chocolate liqueur in large bowl with electric mixer until smooth and fluffy. Add peel and chocolate, and mix well.
Spoon filling over biscuit base; refrigerate at least 6 hours. Just before serving, beat cream in small bowl with electric mixer until soft peaks form; spread evenly over top of cake.
Sprinkle with chocolate.