White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(27 ratings)

Prep: 30 mins Cook: 6 mins

Easy

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:

  • kcal484
  • fat28g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein15g
  • salt0.79g
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Ingredients

    For the base

    • 50g butter, melted
      Butter

      Butter

      butt-err

      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
      Gelatine

      Gelatine

      jell-ah-teen

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

    • 6 tbsp milk

      Milk

      mill-k

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

    • 500g tub ricotta
      Ricotta

      Ricotta

      ree-cot-a

      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
      Eggs

      Egg

      egg

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

    To decorate

    • white chocolate curls
    • pomegranate seeds
      Pomegranate

      Pomegranate

      pom-ee-gran-at

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

    • icing sugar, for dusting (optional)

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Timo2013
    26th Dec, 2014
    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@v...
    15th Nov, 2014
    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
    25th Oct, 2014
    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
    27th Apr, 2014
    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
    10th Jan, 2014
    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
    19th Jan, 2013
    1.05
    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
    3rd Jan, 2013
    I made this for New Year and it turned out great. Really easy too
    zoeley
    30th Dec, 2012
    5.05
    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
    29th Dec, 2012
    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
    8th May, 2012
    5.05
    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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