White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(26 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

    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, questions and tips

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Comments (49)

michelle2's picture

Easy to make and looks impressive. The cheescake is more like a mousse

jillsmith6's picture

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

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

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

Absolute success and very easy to make

horizon1's picture

Made this as one of my Christmas desserts. Didnt set very well but was still delicious. Not a crumb left behind. Will try again and hopefully this time it will set better.

diamondmaz's picture

Quick question, what type of chocolate do you use?
Do i need to use couverture or a good quality sweet white chocolate?

4975mcgill's picture

i just use white chocolate buttons the big ones.

sueporter1's picture

Made this cheesecake for a come dine with us, our friends loved it, going to make it again for christmas but with an added touch of baileys

brandewyn's picture

The most delicious Cheescake ever!!!

nessia's picture

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

gigi90's picture

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

Foodmonster2's picture

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.

sambatchelor's picture

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.

xeyetee's picture

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.

levishiran's picture

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

4975mcgill's picture

i used powder mine came out fine.

gigi90's picture

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!

hayleyj's picture

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

september123's picture

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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