½cup(2oz/60 grams) chopped semisweet dark chocolate
3tablespoonscornstarch((also known as cornflour))
2tablespoonsMarsala wine(See note 3)
3teaspoonsfinely grated orange zest(See note 4)
½teaspoonground cinnamon
Instructions
Preheat the oven to 350ºF/180ºC. Butter a 9inch/23cm springform pan with a removable base.
Base
Combine the cookie crumbs with melted unsalted butter in a medium bowl.
Spread evenly onto the base of the prepared pan then press with fingertips or the back of a spoon until well compressed and flattened.
Refrigerate while preparing the filling.
Filling
Process the ricotta and sugar in the food processor until smooth.
Add the eggs and whizz until well combined.
Add the mascarpone, cornstarch (cornflour), Marsala wine, orange zest and cinnamon. Process to mix well. Don’t over mix or the mascarpone can split.
Put in the dark chocolate then pulse until just barely combined without breaking up the chocolate too much.
Pour into the prepared base and smooth the surface.
Bake
Bake for 45-50 minutes or until the sides are puffed up, the middle is still a little jiggly and the surface is browned.
Turn the oven off and leave the cheese cake in the oven for 1 hour with the door ajar. Use a wooden spoon to hold the door open just a little.
Remove from the cheesecake from the oven and let it cool completely. Then refrigerate overnight or for a few hours to chill and set completely.
Serve
For best results, remove from the fridge 30 minutes before serving.
Notes
For the base, use shortbread, graham or other plain cookie.
Ricotta cheese doesn't need to be drained for this recipe. If there is excess water on top when you open the tub, drain that off but otherwise the ricotta cheese directly from the tub is fine.
Substitute marsala wine with 2 teaspoons vanilla extract or 2 tablespoons espresso coffee or 2 tablespoons of your favorite liqueur.
Use lemon zest instead of orange zest for a different flavor.
Tips for success
If you have a food processor, use it rather than a stand mixture so as not to aerate the mixture too much.
Before baking, tap the cheesecake pan gently on the bench to remove any possible air bubbles.
Don't overbake your cheesecake - see the tips above for checking doneness. Never insert a knife into the center as this may cause the cheesecake to crack during cooling.