This cheesecake is equally as delicious without the brulee top
Place the biscuits and almond meal into a food processor and blitz until coarse crumbs are formed
Add the melted butter and process until the mixture is combined. Add extra butter if it is too crumbly still
Line the base of a 21cm lightly greased springform pan with baking paper
Press the biscuit crumb into the base and up the sides of the pan until it nearly reaches the top, as this is a deep dish cheesecake. Press with the back of a spoon to make sure it is firm.
Refrigerate for 30 minutes or until very firm
Preheat oven to 150ºC / 300ºF
Place the cream cheese into a food processor and blitz to make it a smooth creamy consistency.
Add the ricotta and sugar and process for 2-3 minutes or until smooth
Scrape down the sides of the bowl, add the eggs and one teaspoon of the vanilla and process for 1 minute
Place 2/3 of the mixture in a large bowl and set aside. I actually weighed the entire mixture and then divided by 3 to get the exact amount.
Melt the chocolate and add it to the remaining 1/3 filling in the processor and blitz until combined
Pour the chocolate mixture onto the chilled biscuit base
Mix the cornflour with the remaining 1 teaspoon of vanilla extract and mix to a paste. Add a few tablespoons of the vanilla mix to this to get a nice smooth consistency. Add it back into the vanilla mix and combine until fully incorporated.
Cook for 55-60 minutes or until the edge is just set and the centre still has a slight wobble.
Turn the oven off and allow to cool and set in the oven for 20 minutes.
Take out and stand at room temperature for about 30 minutes before refrigerating for 2-3 hours.
Sprinkle with sugar and use a kitchen blowtorch to brulee the top.
This serves 12 people and can be made the day before.