Honey Cinnamon Streusel Ricotta Cheesecake Recipe | New Idea

Ingredients

• 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
• FILLING
• 700g fresh ricotta
• ¾ cup caster sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 300ml tub thickened cream
• 2 teaspoons plain flour