• 12 digestive biscuits
  • 75g unsalted butter, melted
  • 2 tbsp of cocoa powder
  • 1 tbsp of golden syrup
  • 1 tsp of vanilla extract
  • 200g 70% cocoa solids chocolate
  • 500g ricotta
  • 300g cream cheese
  • 100g caster sugar
  • 50g golden syrup
  • 2 tsp of Sriracha
  • Pinch of cayenne pepper
  • Pinch of salt
  • 50g 70% cocoa solids chocolate
  • Pinch of cayenne pepper


  1. Grease and line the base of a 9 inch springform cake tin.
  2. Combine all the ingredients for the base in to a food processor and blitz until a fine smooth crumb and all the ingredients are fully incorporated.
  3. Press in to the line springform pan in an even layer and place in the freezer to set for 20 minutes.
  4. To make the filling melt the chocolate over a bain marie, set aside to cool slightly.
  5. Combine the ricotta, cream cheese, caster sugar and golden syrup in the food processor. Add the melted chocolate and all the remaining ingredients and blitz until all completely combined.
  6. Spoon in to the springform tin and smooth out the top with a spatula.
  7. Place in the fridge to set for 1 hour, or the freezer for 20 minutes.
  8. To make the drizzle, Melt the chocolate in a bain marie, add the cayenne pepper and stir to incorporate, drizzle over the chilled cheesecake.