Ingredients:

185 plain biscuits

90 g butter

750 g ricotta cheese

125 g cream cheese at room temperature

½ cup castor sugar

grated orange rind

3 egg yolks

125 g glazed fruit chopped

60 g dark chocolate

 Method:

Preheat oven. Grease a 23 cm springform. Put biscuits in a food processor then put in bowl with butter. Press firmly into base of tin, then refrigerate. Place fresh ricotta, cream cheese, castor sugar and orange rind in large bowl. Beat with electric mix in 1 minute. Add egg yolks, one at a time. Fold in fruit and chocolate pieces. Spoon mixture into tin. Bake for 55 minutes or until golden brown and firm. Leave Ricotta cake in tin to cool. Cover with foil, refrigerate overnight. Cut with hot dry knife.