White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

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(29 ratings)

Prep: 30 mins Cook: 6 mins


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


  • kcal484
  • fat28g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein15g
  • salt0.79g
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    For the base

    • 50g butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 150g digestive biscuit
    • 50g amaretti biscuit
    • sunflower oil, for greasing
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    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



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

    • 6 tbsp milk



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

    • 500g tub ricotta



      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



      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



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

    • icing sugar, for dusting (optional)


    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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    21st Nov, 2010
    Absolutely gorgeous! Very light and not too sweet, ideally balanced. Easy and quick to make. Let it set in the fridge over night.
    5th Nov, 2010
    This was easy to make and tasted wonderful. Thanks for the curling tip - mine looked awful but overall the cheesecake looked brill
    1st Oct, 2010
    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.
    23rd Aug, 2010
    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.
    19th Aug, 2010
    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.
    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!
    25th Oct, 2014
    i used powder mine came out fine.
    5th Aug, 2010
    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!
    20th Jul, 2010
    I made this for a Christmas Eve gathering. It looked amazing, was much lighter than your average cheesecake and finished the meal perfectly.
    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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