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 eggs, 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.
    helenclare5
    25th Mar, 2012
    5.05
    Another great recipe, easy to make, easy to eat, much enjoyed! Only comment to make is the size of the tin - I used a 20cm but think it would have been better with a 22/23cm as the biscuit base was quite thick. However, looked and tasted so impressive if I say so myself!
    hferenbach
    13th Jan, 2012
    2.05
    I made this for a big family occasion - it was okay, but a bit bland. It was more of a faff to make than quite a lot of other cheesecake recipes I've tried (cos of the gelatine etc) and I don't thing it was worth the hassle. Personally I wouldn't recommend.
    prillydarby
    29th Dec, 2011
    This was so easy to make. Instead of ricotta I used Light Philadelphia and made the base from ginger biscuits. Then I made a ginger and rum compote to go on the side. Really compliments it I think. Yummy.
    susandes
    9th Dec, 2011
    CAN ANY ONE TELL ME IF YOU CAN FREEZE THIS WONDERFUL CHEESECAKE AS WANT TO FREEZE ONE READY FOR CHRISTMAS MY HUSBAND HAS MADE THIS TWICE, EVERYONE SAID IT WAS TO DIE FOR
    4975mcgill
    25th Oct, 2014
    i froze it when i made it. and it was fine.
    jayneyw
    19th Jun, 2011
    2.05
    It looks beautiful but tasted quite bland - however - everyone else who has reviewed this seems to love it so give it a try! I would not make again.
    samperrett1
    23rd Mar, 2011
    can i use arrowroot instead of the gelatine so its veggie friendly if so how much . also do i need normal white chocolate or cooking ?? thanks
    chedges
    17th Mar, 2011
    I don't think you cook the eggs. Like chocolate mousse. If using fresh eggs then there's practically no risk.
    debbie101
    27th Feb, 2011
    When do the eggs get cooked in this recipe? Am I having a ditzy moment?
    4975mcgill
    25th Oct, 2014
    the eggs don't get cooked

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