White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(27 ratings)

Prep: 30 mins Cook: 6 mins


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


  • kcal484
  • fat28g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein15g
  • salt0.79g
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    For the base

    • 50g butter, melted



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 150g digestive biscuit
    • 50g amaretti biscuit
    • sunflower oil, for greasing
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the filling

    • 200g white chocolate, chopped
    • 5 leaves gelatine



      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 6 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 500g tub ricotta



      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • 300ml pot double cream
    • 50g icing sugar
    • 2 large egg, separated



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    To decorate

    • white chocolate curls
    • pomegranate seeds



      Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

    • icing sugar, for dusting (optional)


    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.

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    Comments (49)

    Timo2013's picture

    Not sure what the last few posts are talking about - this is one of my favourite show stopping puds. I have made it many times as a full sized cheesecake and even made it into individual ring portions and never had any problems with the setting. It is very light and yet rich and chocolatey but the pomegranate cuts through the sweetness to give a perfectly balanced dessert.

    trevor-emmens@virginmedia.com's picture

    This is a useless recipe because:
    a) the proportions of the ingredients are wrong for it to set properly.
    b) there isn't enough chocolate.
    c) the amount of mixture is too large for the specified size of tin.

    Firstly, with the milk. cream and eggs there is too much liquid to be set by 5 sheets of gelatine (there is over 1 kilo of ingredients).

    Secondly, the 200g of chocolate is lost in the 500g of Ricotta and 300ml of cream.

    Thirdly, there is so much mixture that it fills a deep 20cm cake tin almost to the top. Because of this, when I made it, it barely set to a soft mousse that slumped as soon as it was got out of the tin due to its softness and excessive height. I ended up breaking up the base and freezing the cheesecake to have as a frozen dessert, so luckily the expensive ingredients weren't totally wasted.

    My suggestion would be to reduce the cream to 100ml, increase the chocolate to 300g, and use 7 sheets of gelatine, but it will still need some trial and error to get it right.
    I don't know that the eggs add a lot to it apart from making it even softer and sloppier; I would probably leave them out if I tried this recipe again.

    4975mcgill's picture

    i made this cheese cake it was delicious, the next time I make I will try it without the egg, I don’t like eating raw eggs. Also I used Philadelphia cheese, and I froze it. 1 would use 200g of biscuits and 300g chocolate to give it more chocolaty taste.

    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

    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

    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

    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

    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

    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.

    susandes's picture



    4975mcgill's picture

    i froze it when i made it. and it was fine.

    jayneyw's picture

    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 ??


    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?

    4975mcgill's picture

    the eggs don't get cooked


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