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
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 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 cheese made from whey and traditionally a by-product of…

    • 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
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 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

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    michelle2
    25th Feb, 2011
    5.05
    Easy to make and looks impressive. The cheescake is more like a mousse
    jillsmith6
    31st Jan, 2011
    5.05
    Made this for a dinner party, went down so well doing it again this weekend. One of the best deserts ever and very easy to make!
    nobsticles
    24th Jan, 2011
    5.05
    I made this and it turned out brilliantly! I didn't have amaretti biscuits so used caramelised biscuits instead! Will defo make it again, it was a big crowd pleaser!
    southerngourmetcook
    6th Jan, 2011
    5.05
    HOW TO; Make Choclate Curls Chocolate curls are very simple to make. First, take your chocolate bar etc., and place in the freezer to chill it for about 10-20 minutes. Then, take a an potato peeler and slowly place the blade down the chocolate piece and you have your first chocolate CURL!!
    wildt38
    1st Jan, 2011
    4.05
    Absolute success and very easy to make
    Stratford1
    30th Dec, 2010
    Made this as one of my Christmas desserts. Didnt set very well but was still delicious. Not a crumb left behind. Will try again and hopefully this time it will set better.
    diamondmaz
    27th Dec, 2010
    Quick question, what type of chocolate do you use? Do i need to use couverture or a good quality sweet white chocolate? Thanks
    4975mcgill
    25th Oct, 2014
    i just use white chocolate buttons the big ones.
    sueporter1
    22nd Dec, 2010
    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
    20th Dec, 2010
    5.05
    The most delicious Cheescake ever!!!

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