• 60g ricotta cheese

  • 1 banana, chopped

  • 60g strawberries, chopped

  • 4 digestive biscuits, crushed

  • Handful milk chocolate pieces

  • 60g milk chocolate (for the sauce)

  • 100ml double cream

  • 1 tblsp honey

  • Pinch cinnamon

  • 1 tsp brown sugar

  • Knob butter


  • 1.

    Blitz crushed biscuit, butter and cinnamon in a food processor. Place mixture into the bottom of a narrow circular mould to form a base and place into freezer for 2 – 3 hours. The mould should be a bottomless cylinder so it can be removed easily at the end.

  • 2.

    Mix together the ricotta, honey, a handful of chocolate pieces, chopped banana, icing sugar and strawberries.

  • 3.

    To make the chocolate sauce melt the butter, chocolate and brown sugar together over a low heat.

  • 4.

    Remove biscuit base from freezer, spoon cheesecake mixture into mould. Freeze for at least 10 minutes.

  • 5.

    Place the mould on a serving plate. Carefully remove the mould and pour chocolate sauce on top. Serve immediately.

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