Picasso Cheese Cake

I absolutely love making cheesecake, my way of course, so last week was my flat mate birthday and his sort of girlfriend and I threw him a surprise party. Since I was in charge of making the starter and the dessert on my way to work at about 6 o’clock in the morning I was thinking about what to make...so I had an illumination while waiting for the bus on Wellington Quay, why not making a dark chocolate cheese cake…so I did. Unfortunately half way through I kind of forgot to mix in the chocolate with the cheese and so I had to throw it in while the mixture was already in the baking tray…and since I did not study culinary art and to be honest I am not a precise person at all… the result was this delicious mess!

Shopping List

The Bottom

250 gr. of digestive biscuits

70 gr. of butter or margarine

2 teaspoons of grounded cinnamon and chocolate powder

The Middle

250 gr. of ricotta cheese

200 gr. of full fat cream cheese (you can use a low fat one too)

2  eggs

5 tablespoons of sugar

200 gr. of 85% dark chocolate

Lets get on with it

1. Crush the biscuits using a mixer or a place it in a plastic bag and use  a rolling pin or as for the cheesy cookies, a clean wine bottle until you get a powder
2. Put the cookies crumble in a bowl and cut in the butter until the mixture begins to gather together, I personally use my hands, but you can use the processor if you like to stay "clean"
3. Generously butter a pan and press the crumbs into bottom, careful the base should not "craic"
4. Beat the cram cheese and the ricotta until smooth then add the eggs and the sugar and mix it all until just combined
5. Melt the chocolate and add it to the mix
6. Preheat oven to 180 ° degrees
7. Place the mixture on the base and in the oven for 35 minutes
8. Take the piece of art out of the oven,  leave it stand for 15 minutes and then in the fridge for a while