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
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…
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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.
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.
Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
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.
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.
The cheesecake can be made up to 2 days ahead. Keep in the tin and cover with cling film. The chocolate curls will keep in a cool place in a plastic container for up to 2 days.