Baked ricotta caramel cheese cake

Ingredients

For Biscuit Base :

• 180 g digestive biscuit, finely crushed
• 70 g ground toasted almond
• 145 g butter, melted

For Ricotta Cheese Filling :

• 250 g homemade ricotta cheese, at room temperature
• 250 g cream cheese, softened
• 3 eggs, beaten
• 1/2 cups brown sugar
• 150 g plain yogurt
• 1 tablespoon cornflour
• 1 tablespoon instant coffee powder (+ 1 tbsp water)

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Preparation

• For Biscuit Base :
  Combine all ingredients and mix well, the press to a 9" spring form pan and keep refrigerated/freeze it untill set.
• For Ricotta Cheese Filling :
  Combine all ingredients in a big mixing bowl except coffee powder.
• Beat all ingredients untill creamy & well mixed.
  Pour 3/4 of batter into prepared biscuit based pan.
• Combine coffee paste with the other 1/4 of batter, mix to combine.
  
• Make a swirl by using a fork or knife.
• Finally, water bath bake at preheated oven at 175-180'C for about 1 hour & 30 minutes or untill set in the centre.
• Leave cool completely before refrigerated over night.