250g Ricotta Cheese
500g Cream Cheese 1/2 cup of butter
200g of Chocolate Cream ( Desert Dips )
100g of Chocolate Chips ( The baking type )
1 Whole Lemon Juice without any seeds
1 teaspoon of Pure Vanilla extract
3 cups of sugar
2 cups of Sour Cream
5 egg whites
1 whole egg
enough digestive biscuit for the bottom layer of the cheese cake
First take those digestive biscuits and put a hand full of them into a ziplock bag, make sure there's not too much air trapped inside when you zip it up and crush the biscuits inside real good. The reason I choose to use a large ziplock bag cause not only they are tough, but also allows you to see where are the larger chunks within and pinpoint crush them up :)
Now use some butter and grease a 9" spring form pan and start filling the crushed biscuits in to form a roughly 3 mm thick layer of biscuits. Use any flat flexible plastic lid like those that comes with plastic lunch boxes, to press and pack in the biscuits at the bottom of the pan.
Now mix the 2 types of cheese in a large mixing bowl. Make sure they are room temperature so its easier to hand whipped. Yes ! you heard right .... using a hand whip is the best as you can control the size of the rotation and the single direction you start and end with. That means if you started with a clock wise direction please try to maintain that direction all the way till the end. Reason is something to do with aligning the food fibres within the mixture to 1 single direction :P
Now add in 1 whole egg and whip. Next make sure the mixture is blend well and start adding in 1 egg white at a time, continue whipping until each egg white added is completely blend in before the next egg white is added in. After the 5th egg white has been blended in then add in the vanilla extract, all the lemon juices, 1/2 cup of Sour Cream and enough sugar to taste( I personally like it sweet !).
Now pour the whole mixture into the spring form pan on top of the pressed biscuit layer slowly. Level the top out evenly and back for 45 mins at 175 degrees C. After that lower the temperature to 150 degrees C for another 10 mins or so or until the center of the cheese cake is set. To test if your cake is baked through you can always employ the use of a nice long chopstick to stick down the middle of the cake, if it comes out dry then your cake should be done. Now take it out and leave it out in the table to cool for 10 mins.
Now take the 1 and 1/2 cups of sour cream into a mixing bowl, add in the Chocolate Desert Dip and sugar to taste. Once you have whipped all of that to a nice clean mixture, add in all the chocolate chips to continue whipping. Finally just slowly pour it over the baked cheesecake which is still in the spring form pan. Now lower the temperature of the oven to 125 degrees C and bake for another 15 mins. Take the cake out of the oven and let it cool for about 1 hour to 2 hour till its at room temperature before you cover the top with some light flat material like cupboard or a flat dish and set it inside the fridge for at least 8 hours but 12 hours is best ! When read serve with a nice glass of white wine :) bon apatite :D
