Ingredients
2 x 180g packets Arnott’s Simple Batch Honey Cinnamon Butter Biscuits
1 cup desiccated coconut
1/3 cup brown sugar, firmly packed
½ teaspoon ground cinnamon
150g unsalted butter, melted
Vanilla ice-cream, to serve
FILLING
700g fresh ricotta
¾ cup caster sugar
1 tablespoon vanilla extract
2 eggs
300ml tub thickened cream
2 teaspoons plain flour
Method
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Invert base of a 23cm round springform pan (base measure 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
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Process biscuits in a food processor until finely crushed. Place in a bowl. Stir in coconut, sugar, cinnamon and butter. Press half the mixture firmly over base of pan. Reserve remaining mixture. Place pan on an oven tray.
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Cook in a moderate oven (180C) for 10 minutes, or until light golden. Cool.
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To make filling, process ricotta, sugar, vanilla and eggs in clean food processor until smooth. Add cream and flour. Pulse until combined. Spoon over base.
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Cook in a moderately slow oven (160C) for 25 minutes, until edge is light golden. Remove. Sprinkle with remaining crumb mixture. Lightly press into filling.
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Return to oven for a further 25 minutes, or until cheesecake is just set. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 1 hour. Remove. Refrigerate, covered, overnight.
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Serve with ice-cream.
