July 3rd, 2016
White chocolate and ricotta cheesecake
50g butter, melted
150g digestive biscuit
50g amaretti biscuit
For the filling:
200 g white chocolate, chopped
5 leaves gelatine
6 tbsp milk
500 g ricotta
300 ml pot double cream
50 g icing sugar
2 large egg, separated
1 vanilla extract teaspoon
white chocolate curls
Heat oven to 180C . Melt the butter in a pan. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little butter on kitchen paper.
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.
Beat the ricotta, cream, sugar, vanilla extraact and egg yolks together. In a separate bowl, whisk the egg whites.
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.
To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds.
I got inspired for this cheesecake recipe from the GoodFood volume – Cakes and cookies .