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.
Mix together the ricotta, honey, a handful of chocolate pieces, chopped banana, icing sugar and strawberries.
To make the chocolate sauce melt the butter, chocolate and brown sugar together over a low heat.
Remove biscuit base from freezer, spoon cheesecake mixture into mould. Freeze for at least 10 minutes.
Place the mould on a serving plate. Carefully remove the mould and pour chocolate sauce on top. Serve immediately.
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