Cheesecake can be made up to three days ahead. Replace honey cinnamon butter biscuits with Butternut Snap Cookie. Fresh ricotta is available from the deli counter of supermarkets.
2 x 180g packets Arnott’s Simple Batch Honey Cinnamon Butter Biscuits
1 cup desiccated coconut
1/3 cup brown sugar, firmly packed
½ teaspoon ground cinnamon
150g unsalted butter, melted
Vanilla ice-cream, to serve
700g fresh ricotta
¾ cup caster sugar
1 tablespoon vanilla extract
300ml tub thickened cream
2 teaspoons plain flour
Invert base of a 23cm round springform pan (base measure 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
Process biscuits in a food processor until finely crushed. Place in a bowl. Stir in coconut, sugar, cinnamon and butter. Press half the mixture firmly over base of pan. Reserve remaining mixture. Place pan on an oven tray.
Cook in a moderate oven (180C) for 10 minutes, or until light golden. Cool.
To make filling, process ricotta, sugar, vanilla and eggs in clean food processor until smooth. Add cream and flour. Pulse until combined. Spoon over base.
Cook in a moderately slow oven (160C) for 25 minutes, until edge is light golden. Remove. Sprinkle with remaining crumb mixture. Lightly press into filling.
Return to oven for a further 25 minutes, or until cheesecake is just set. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 1 hour. Remove. Refrigerate, covered, overnight.
Serve with ice-cream.