White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(28 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

    Sign in or create your My Good Food account to join the discussion.
    nessia
    21st Nov, 2010
    5.05
    Absolutely gorgeous! Very light and not too sweet, ideally balanced. Easy and quick to make. Let it set in the fridge over night.
    gigi90
    5th Nov, 2010
    5.05
    This was easy to make and tasted wonderful. Thanks for the curling tip - mine looked awful but overall the cheesecake looked brill
    Foodmonster2
    1st Oct, 2010
    5.05
    I made this for a dinner party and it went down soooo well. My husband said that is was the best dessert I have ever made (and I have made a few)! Lovely and light after a big dinner.
    sambatchelor
    23rd Aug, 2010
    5.05
    really good cheesecake, very light but still creamy. I enhanced the white chocolate flavour by drizzling over the top melted white cholcoate mixed with a little cream.
    xeyetee
    19th Aug, 2010
    5.05
    AWESOME cheesecake. Especially if you are a lover of the light desserts. Every time when I make it, always produces the WOW effect! Brian Jones, you can do very easy chocolate curls with an ordinary vegetable peeler. You need to have the chocolate at a room temperature, but not to soft and just use the peeler to peel the curls. If the curls do not come, usually the chocolate is too hard and you need to warm it a bit. On the contrary, if the peeler is smudging into the chocolate, you need to cool it a bit. Hope this has been helpful.
    levishiran
    9th Aug, 2010
    can i use gelatine powder instead of gelatine leaves? i really want to try this recipe but couldn't get gelatine leaves.. thank you!
    4975mcgill
    25th Oct, 2014
    i used powder mine came out fine.
    gigi90
    5th Aug, 2010
    5.05
    This was great -easy to make and soo impressive - fab taste too! I also had a problem making the curls - made bad ones with veggie peeler!
    hayleyj
    20th Jul, 2010
    5.05
    I made this for a Christmas Eve gathering. It looked amazing, was much lighter than your average cheesecake and finished the meal perfectly.
    september123
    14th Jun, 2010
    Good recipe - Shame I cannot find the Video on "How to Make Chocolate Curls" None of the site searches provide any information

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