- Melted butter, for greasing
- 100g espresso biscotti (Unibic brand), finely chopped
- 1 tablespoon cocoa powder
- 2 teaspoons boiling water
- 2 teaspoons instant coffee granules
- 650g fresh reduced-fat ricotta
- 125g (3/4 cup) icing sugar, sifted
- 1 tablespoon coffee-flavoured liqueur (like Kahlua or Tia Maria)
- 30g good-quality dark chocolate, finely grated
- 1Brush the base and side of a 20cm (base measurement) springform pan with the melted butter to lightly grease. Place a piece of baking paper over the base of the pan and clip the side of the pan to secure. Line the side of the pan with non-stick baking paper.
- 2Spread the biscotti evenly over the base of the lined pan and sprinkle evenly with 1 teaspoon of the cocoa.
- 3To make the filling, place the boiling water and instant coffee in a cup and stir until the coffee dissolves. Set aside. Use electric beaters to beat the ricotta and icing sugar in a medium bowl to combine. Add the coffee mixture and liqueur, and beat to combine. Stir in the chocolate.
- 4Spoon the filling evenly over the biscotti and use the back of the spoon to smooth the surface. Lightly tap the pan on the bench to settle the mixture. Sift the remaining 3 teaspoons of cocoa evenly over the top of the cheesecake. Cover the pan with foil and place in the fridge for at least 6 hours or overnight to chill.
- 5To serve, remove the side of the pan and use a thin-bladed knife to cut the cheesecake into wedges, dipping the knife in warm water and then wiping dry in between each cut.