Name: White chocolate & ricotta cheesecake
Prep time: 30 min
Cook time: 6 min
Total time: 2 h
Yield: 8
Cuisine: British
Ingredients: 50g butter melted; 150g digestive biscuit; 50g amaretti biscuit; sunflower oil for greasing; 200g white chocolate chopped; 5 leaves gelatine; 6 tbsp milk; 500g tub ricotta; 300ml pot double cream; 50g icing sugar; 2 large eggs separated; white chocolate curls; pomegranate seeds; icing sugar for dusting (optional)

Home
Recipes
White chocolate & ricotta cheesecake

White chocolate & ricotta cheesecake

Good Food team

Save recipe

Serves 8

Easy

Prep: 30 mins

Cook: 6 mins

A star rating of 4.3 out of 5.37 ratingsRate

loading...

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Venison & wild mushroom wellington

A star rating of 5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

For the base

50g butter

melted
150g digestive biscuit
50g amaretti biscuit
sunflower oil

for greasing

For the filling

200g white chocolate

chopped
5 leaves gelatine
6 tbsp milk
500g tub ricotta
300ml pot double cream
50g icing sugar
2 large eggs

separated

To decorate

white chocolate

curls
pomegranate

seeds
icing sugar

for dusting (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal484
fat28g
saturates15g
carbs47g
sugars33g
fibre1g
protein15g
salt0.79g

low

Method

step 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.
step 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.
step 3

Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
step 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.
step 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.

RECIPE TIPS

PREPARE AHEAD

The cheesecake can be made up to 2 days ahead. Keep in the tin and cover with cling film. The chocolate curls will keep in a cool place in a plastic container for up to 2 days.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.37 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now