Mix the melted butter with the crushed bisciuts to make the crumb base and cover the bottom of the cake ring. Whip the cream and mix in the  ricotta and sugar. Fold the melted chocolate into the ricotta mixture and add the melted gelatin mixture as well. Fill  the mixture on the biscuit crumb base in the cake ring. Freeze for ½ an hour. Unmold the cheesecake and sprinkle with coco powder. Decorate with choclate garnish.

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