Cheesecake

Directions

1. 1
   Lightly grease a 20-cm.
2. 2
   (8-in.)
3. 3
   round loose-based cake tin.
4. 4
   Line the bottom and sides with greased greaseproof paper.
5. 5
   In a large bowl, beat or whisk the ricotta with the icing sugar, eggs, amaretto and vanilla essence until smooth.
6. 6
   Whip the cream in another large bowl until soft peaks form.
7. 7
   Mix one-third of the cream into the ricotta mixture, then fold in the remaining cream using a large metal spoon.
8. 8
   Spoon the ricotta mixture into the prepared cake tin and level the surface.
9. 9
   Chill for at least 4 hours until set.
10. 10
    Remove the cake from the tin and gently peel off the paper.
11. 11
    Sprinkle the cake with the grated chocolate to serve.