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

    Sign in or create your My Good Food account to join the discussion.
    michfitz
    31st May, 2010
    Can anyone say whether a different soft cheese can be used instead of Ricotta? Would normal cream cheese work as well? (Ricotta not so easy to find where I live)
    4975mcgill
    25th Oct, 2014
    i used Philadelphia just add more chocolate.
    tonyling
    8th May, 2010
    My favourite is New York cheesecake, but this is excellent
    softcroft
    3rd May, 2010
    made this for a 'come dine with me' with my family and they all loved it,well they made nice noises anyway!! its easy to make and looks fab
    starjac
    22nd Dec, 2009
    HOW MUCH WATER DO YOU PUT TO THE GELATINE ????
    SCall's picture
    SCall
    2nd Dec, 2009
    Does anyone know if this one can be frozen?
    4975mcgill
    25th Oct, 2014
    yes you can freeze it.
    jildo1
    30th Nov, 2009
    4.05
    My husband tried this recipe whilst I slept after the nightshift. It was really lovely and not to heavy. He could get ameretti biscuits so used digestives instead which worked fine. Very nice will definately make again.
    filomena
    23rd Nov, 2009
    Made this yesterday - a hit with children and adults alike. Was worried it would be too sweet but perfectly balanced!! Looks amazing too so you can pretend it was really difficult.

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