White Chocolate Ricotta Cheesecake Recipes

WHITE CHOCOLATE & RICOTTA CHEESECAKE

Steps:

• 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.
• 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 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 and dust all over with icing sugar, if you like.

CHOCOLATE RICOTTA CHEESECAKE RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Process the graham crackers in a food processor until crumbs. Pour in the melted butter and mix until combined.
• Lightly spray your springform pan walls with non-stick cooking spray.
• Once greased, pour the crumbs onto your springform pan, press evenly until compact. Bake for about 8 minutes.
• Make sure all ingredients are at room temperature.
• In a medium mixing bowl, mix the ricotta cheese and the sugar.
• Add the eggs to the mixture and mix until well combined.
• Add the cocoa powder, cinnamon, and vanilla extract. Mix well.
• First, melt the chocolate in the bain-marie and let it cool to room temperature. Then, pour it into the cheese mixture until you see it homogeneous.
• Pour the chocolate and ricotta mixture into your springform pan and bake at 180 degrees Celsius for 45 minutes.
• Turn off the oven, open the door a bit and let it cool for 20 minutes with the cheesecake inside.
• Remove from the oven and let cool down at room temperature.
• Unmold your cheesecake and garnish with your favorite topping, cut in 8 slices, serve, and enjoy!