Why not try something a little bit different this Easter? Or just for something yum over the school holidays?
Our staff have tried and tested this recipe and we were all left wanting more!
350g Choc Ripple Biscuits
⅓ cup (40g) almond meal
100g unsalted butter, melted
250g cream cheese, softened and chopped
¾ cup (150g) ricotta cheese
½ cup (110g) caster sugar
½ teaspoon vanilla bean paste
100g dark chocolate, melted
1 ½ tablespoons of red food colouring (OPTIONAL)
1 x 500g bag of Easter Eggs (we chose a mix of White & Milk easter eggs)
1 x Punnet of strawberries
Cocoa, for dusting
Place the choc ripple biscuits and almond meal into a food processor and process until coarse crumbs form, add in the melted butter and process until combined.
Line the base of a 20cm round lightly greased spring form tin with non-stick baking paper.
Press the crumb mixture into the base of the tin with the back of a spoon and then place into the fridge for 1 hour or until cold.
Preheat oven to 140º Celsius.
For the filling, place the softened cream cheese, ricotta and sugar into the food processor and process for 3 minutes or until smooth.
Scrape down the sides of the bowl, add the eggs and vanilla bean paste and process for a further 1 minute. Add the melted chocolate and food colouring and process until well combined.
Pour the mixture over the base and place into oven for baking for 85-90 minutes or until set.
Once baked, let the cake sit at room temperature for 30 minutes before refrigerating for 2-3 hours or until cold.
Dust cake with cocoa and grated easter eggs, place remaining whole easter eggs and strawberries on top of cake before serving.