Method

• 1.
  Preheat the oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
• 2.
  Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.
• 3.
  Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.

• 4.
  Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.
• 5.
  In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.
• 6.
  Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight.
• 7.
  Serve the cheesecake garnished with some chocolate curls.