How To Make White chocolate & ricotta cheesecake?
Prep Time: 30 min.
Cook Time: 6 min.
Total Time: 36min.
Ingredients
For the base
- 50g butter, melted
- 150g digestive biscuit
- 50g amaretti biscuit
- sunflower oil, for greasing
For the filling
- 50g icing sugar
- 2 large eggs, separated
- 200g white chocolate, chopped
- 5 leaves gelatine
- 6 tbsp milk
- 500g tub ricotta
- 300ml pot double cream
To decorate
- white chocolate curls
- pomegranate seeds
- icing sugar, for dusting (optional)
Directions
STEP 1: Preheat the oven to 200C/180C fan/gas 6. Melt the butter in a pan or in the microwave. Crumble the cookies very finely, mix with the butter and then press very firmly into the bottom of a 20cm loose-bottomed round cake tin. bake for 6 minutes. Let cool, then wipe out the inside of the pan with a little oil on kitchen paper.
STEP 2: Soak the gelatin in the water while you prepare the filling. Place the chocolate in a bowl over a pot of simmering water and add the milk. Heat gently until melted, then stir. Squeeze the gelatin dry, add it to the chocolate mixture and stir until it dissolves.
STEP 3: Combine the ricotta, cream, sugar, and egg yolks. In a separate bowl, beat the egg whites until stiff.
STEP 4: Stir together the chocolate and ricotta mixture, then carefully fold in the beaten egg whites. Carefully pour onto the cooled sponge cake base. Cover the mold with plastic wrap and refrigerate until firm, preferably overnight.
STEP 5: To decorate, spread the cheesecake generously with the white chocolate curls, remove from the mold, sprinkle it with the pomegranate seeds, and dust it with powdered sugar to taste.
