White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 6 mins

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.
Try

Prepare ahead

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.

484 kcalories, protein 15g, carbohydrate 47g, fat 28 g, saturated fat 15g, fibre 1g, sugar 33g, salt 0.79 g

Recipe from Good Food magazine, December 2009.

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Latest comments and suggestions

Results 41-46

  • Binder photo Fiona

    08 May 2012

    Fiona rated and commented on this recipe

    5 stars

    Excellent cake made it for my Christmas dessert and was very light went down a storm have made it a few times since

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  • Binder photo Chris 97

    29 December 2012

    Chris 97 commented on this recipe

    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

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  • Binder photo ZoeLey

    30 December 2012

    ZoeLey commented on this recipe

    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

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  • Binder photo ZoeLey

    30 December 2012

    ZoeLey rated this recipe

    5 stars

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  • Binder photo Laura P

    03 January 2013

    Laura P commented on this recipe

    I made this for New Year and it turned out great. Really easy too

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  • Binder photo Karen Wilson

    19 January 2013

    Karen Wilson rated and commented on this recipe

    1 stars

    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!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

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)
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484 kcalories, protein 15g, carbohydrate 47g, fat 28 g, saturated fat 15g, fibre 1g, sugar 33g, salt 0.79 g

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