White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(25 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

Comments, questions and tips

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Comments

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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?
Thanks

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
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The most delicious Cheescake ever!!!

nessia's picture
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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
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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
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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
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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
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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!

gigi90's picture
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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
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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

michfitz's picture

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)

tonyling's picture

My favourite is New York cheesecake, but this is excellent

softcroft's picture

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

starjac's picture

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

sjanbakhsh's picture

Does anyone know if this one can be frozen?

jildo1's picture
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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.

filomena's picture

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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