Eggless Cardamom and Chocolate Cheesecake

Ingredients

• 1 tsp double-acting baking powder 
• 0.3 cup butter at room temperature
• 0.5 tsp cardamom 
• 0.3 cup cocoa powder sifted
• 1 tbsp cornstarch 
• 500 g cream cheese at room temperature
• 1.3 cups double cream 
• 0.3 cup juice of lemon 
• 1 cup flour plain
• 500 g ricotta cheese 
• 0.3 cup sugar 
• 1.5 cups sugar 
• 1.5 tsps vanilla extract 

Equipment

• bowl
• oven

Directions

1. Combine the flour mixture with the butter mixture quickly with cold hands or a fork.Press the mixture into a greased 10 inch springform tin.Method for the filling:Beat together all of the ingredients excluding the cocoa powder and ground cardamom until it has thickened. Kurma suggests not to overmix this.
2. Place half of the mixture into a separate bowl and add the cocoa powder and cardamom powder.
3. Combine thoroughly.
4. Place the white layer of filling over the uncooked base and finally the chocolate filling over the white layer.
5. Bake at 180 degrees Celsius for 1 hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).Allow to cool and refrigerate for day. You will just have to resist the temptation of diving right in!