White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(26 ratings)

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Cooking time

Prep: 30 mins Cook: 6 mins

Skill level

Easy

Servings

Serves 8

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

Nutrition and extra info

Nutrition info

Nutrition

kcalories
484
protein
15g
carbs
47g
fat
28g
saturates
15g
fibre
1g
sugar
33g
salt
0.79g

Ingredients

For the base

  • 50g butter, melted
  • 150g digestive biscuits
  • 50g amaretti biscuits
  • sunflower oil, for greasing

For the filling

  • 200g white chocolate, chopped
  • 5 leaves gelatine
  • 6 tbsp milk
  • 500g tub ricotta
  • 300ml pot double cream
  • 50g icing sugar
  • 2 large eggs, separated

To decorate

  • white chocolate curls
  • pomegranate seeds
  • icing sugar, for dusting (optional)

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Method

  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
  2. Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
  3. Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
  4. Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
  5. To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

Recipe from Good Food magazine, December 2009

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Comments

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racheljwilson's picture

This is the worst cheesecake I've ever made. Really disappointed. In fact I was embarressed to serve this to my guests. Found the raw eggs made my stomach really gurgley. I could taste the gelatine in the mixture more so than the white chocolate. This was actually really unpleasant to eat. I really am a pudding person and I would rather eat a bourbon biscuit for my dessert than this poor excuse of a cheesecake. There are so many better recipes for cheesecake on this website so my advice is just dont attempt this one!

mrs full's picture

i have made this cheese cake for years my sons favourite at Christmas.
very easy to make with a lovely almond flavour base i always use a good white chocolate like green and blacks.

karenbrown1980's picture
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I just didn't get this. I did exactly as the recipe said but I just thought it was really tasteless and disappointing. Oh well - each to their own!

laurapimbley's picture

I made this for New Year and it turned out great. Really easy too

zoeley's picture
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I'd never used gelatine before so I was a bit apprehensive but it was so easy. The cheesecake itself was deliciously light- I made it as an alternative to Christmas pudding on Christmas day and it was an overwhelming success, a perfect dessert to counter the rich and filling food we usually eat in the festive season

chris1997's picture

Made this for Christmas Day, quite easy to make but as with other people I struggled making choc curls then again I always do. It still looked fantastic and tasted divine, went down a treat not a crumb was left, had really good comments about it.
Mustn't forget it's really light after a major food binge like Christmas dinner

fionacarty's picture
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Excellent cake made it for my Christmas dessert and was very light went down a storm have made it a few times since

helenclare5's picture
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Another great recipe, easy to make, easy to eat, much enjoyed! Only comment to make is the size of the tin - I used a 20cm but think it would have been better with a 22/23cm as the biscuit base was quite thick. However, looked and tasted so impressive if I say so myself!

hferenbach's picture
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I made this for a big family occasion - it was okay, but a bit bland. It was more of a faff to make than quite a lot of other cheesecake recipes I've tried (cos of the gelatine etc) and I don't thing it was worth the hassle. Personally I wouldn't recommend.

prillydarby's picture

This was so easy to make. Instead of ricotta I used Light Philadelphia and made the base from ginger biscuits. Then I made a ginger and rum compote to go on the side. Really compliments it I think.
Yummy.

susandes's picture

CAN ANY ONE TELL ME IF YOU CAN FREEZE THIS WONDERFUL CHEESECAKE AS WANT TO FREEZE ONE READY FOR CHRISTMAS

MY HUSBAND HAS MADE THIS TWICE, EVERYONE SAID IT WAS TO DIE FOR

jayneyw's picture
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It looks beautiful but tasted quite bland - however - everyone else who has reviewed this seems to love it so give it a try! I would not make again.

samperrett1's picture

can i use arrowroot instead of the gelatine so its veggie friendly if so how much . also do i need normal white chocolate or cooking ??

thanks

chedges's picture

I don't think you cook the eggs. Like chocolate mousse. If using fresh eggs then there's practically no risk.

debbie101's picture

When do the eggs get cooked in this recipe? Am I having a ditzy moment?

michelle2's picture
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Easy to make and looks impressive. The cheescake is more like a mousse

jillsmith6's picture
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Made this for a dinner party, went down so well doing it again this weekend. One of the best deserts ever and very easy to make!

nobsticles's picture
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I made this and it turned out brilliantly! I didn't have amaretti biscuits so used caramelised biscuits instead!

Will defo make it again, it was a big crowd pleaser!

southerngourmetcook's picture
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HOW TO; Make Choclate Curls

Chocolate curls are very simple to make. First, take your chocolate bar etc., and place in the freezer to chill it for about 10-20 minutes. Then, take a an potato peeler and slowly place the blade down the chocolate piece and you have your first chocolate CURL!!

wildt38's picture
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Absolute success and very easy to make

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