Put the biscuits in a food processor and whiz to crumbs, then mix in the melted butter. Press into the base of a 20.5cm (8in) springform cake tin lined with non-stick baking parchment. Chill.
Step 2
Preheat the oven to 180ºC (160ºC fan) mark 4. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Remove from heat and allow to cool a little.
Step 3
In a large bowl, beat together the mascarpone, ricotta, eggs, sugar, vanilla extract and melted chocolate. Spoon over the biscuit base and bake for 1-11/4hr or until golden on top but slightly wobbly in the middle. Turn off the oven and leave cheesecake inside to cool.
Step 4
Decorate with cocoa-dusted almonds and dust with cocoa.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
