White chocolate & ricotta cheesecake

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Results 1-20

• Filomena

  23 November 2009

  Filomena commented on this recipe

  Made this yesterday - a hit with children and adults alike. Was worried it would be too sweet but perfectly balanced!! Looks amazing too so you can pretend it was really difficult.

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• Jildo

  30 November 2009

  Jildo rated and commented on this recipe

  

  My husband tried this recipe whilst I slept after the nightshift. It was really lovely and not to heavy. He could get ameretti biscuits so used digestives instead which worked fine. Very nice will definately make again.

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• Sally

  02 December 2009

  Sally commented on this recipe

  Does anyone know if this one can be frozen?

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• starjac

  22 December 2009

  starjac commented on this recipe

  HOW MUCH WATER DO YOU PUT TO THE GELATINE ????

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• HazelW

  30 December 2009

  HazelW rated this recipe

  

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• Doggy

  06 January 2010

  Doggy rated this recipe

  

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• Caroline

  26 February 2010

  Caroline rated this recipe

  

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• clair

  25 March 2010

  clair rated this recipe

  

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• dibdob

  03 May 2010

  dibdob commented on this recipe

  made this for a 'come dine with me' with my family and they all loved it,well they made nice noises anyway!! its easy to make and looks fab

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• Tony Ling

  08 May 2010

  Tony Ling commented on this recipe

  My favourite is New York cheesecake, but this is excellent

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• Michelle

  31 May 2010

  Michelle commented on this recipe

  Can anyone say whether a different soft cheese can be used instead of Ricotta? Would normal cream cheese work as well? (Ricotta not so easy to find where I live)

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• Brian Jones

  14 June 2010

  Brian Jones commented on this recipe

  Good recipe - Shame I cannot find the Video on "How to Make Chocolate Curls" None of the site searches provide any information

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• Hayles

  20 July 2010

  Hayles rated and commented on this recipe

  

  I made this for a Christmas Eve gathering. It looked amazing, was much lighter than your average cheesecake and finished the meal perfectly.

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• gigi90

  05 August 2010

  gigi90 rated and commented on this recipe

  

  This was great -easy to make and soo impressive - fab taste too! I also had a problem making the curls - made bad ones with veggie peeler!

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• shiran

  09 August 2010

  shiran commented on this recipe

  can i use gelatine powder instead of gelatine leaves? i really want to try this recipe but couldn't get gelatine leaves.. thank you!

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• xEYEter

  19 August 2010

  xEYEter rated and commented on this recipe

  

  AWESOME cheesecake. Especially if you are a lover of the light desserts. Every time when I make it, always produces the WOW effect! Brian Jones, you can do very easy chocolate curls with an ordinary vegetable peeler. You need to have the chocolate at a room temperature, but not to soft and just use the peeler to peel the curls. If the curls do not come, usually the chocolate is too hard and you need to warm it a bit. On the contrary, if the peeler is smudging into the chocolate, you need to cool it a bit. Hope this has been helpful.

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• Samantha

  23 August 2010

  Samantha rated and commented on this recipe

  

  really good cheesecake, very light but still creamy. I enhanced the white chocolate flavour by drizzling over the top melted white cholcoate mixed with a little cream.

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• Foodmonster

  01 October 2010

  Foodmonster rated and commented on this recipe

  

  I made this for a dinner party and it went down soooo well. My husband said that is was the best dessert I have ever made (and I have made a few)! Lovely and light after a big dinner.

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• gigi90

  05 November 2010

  gigi90 commented on this recipe

  This was easy to make and tasted wonderful. Thanks for the curling tip - mine looked awful but overall the cheesecake looked brill

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• Nessia

  21 November 2010

  Nessia rated and commented on this recipe

  

  Absolutely gorgeous! Very light and not too sweet, ideally balanced. Easy and quick to make. Let it set in the fridge over night.

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http://www.bbcgoodfood.com/recipes/77602/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 6 mins

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)

484 kcalories, protein 15.0g, carbohydrate 47.0g, fat 28.0 g, saturated fat 15.0g, fibre 1.0g, sugar 33.0g, salt 0.79 g

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