White chocolate & ricotta cheesecake

Health score
5%
White chocolate & ricotta cheesecake
120 min.
8
771kcal

Suggestions


If you're searching for a show-stopping dessert that will impress your guests and satisfy your sweet tooth, look no further than this luscious White Chocolate & Ricotta Cheesecake. Combining rich, creamy ricotta with the delicate sweetness of white chocolate, this cheesecake offers a delightful twist on a classic favorite. With its velvety texture and smooth, indulgent flavor, it’s destined to be a memorable finale to any meal.

The crust, made from a blend of digestive and amaretti biscuits, adds a unique crunch that perfectly balances the creamy filling. This is not just a dessert, but a work of art served on a plate, thanks to its aesthetic garnishes of white chocolate curls and vibrant pomegranate seeds. The pop of color from the pomegranate not only enhances the visual appeal but also introduces a burst of freshness that complements the richness of the cheesecake.

What’s more, this impressive treat is surprisingly simple to make. With a little bit of planning, you can create this masterpiece that requires minimal baking and can be prepared a day in advance, allowing the flavors to meld beautifully in the refrigerator. Whether it's for a special occasion or just to indulge in something sweet, this White Chocolate & Ricotta Cheesecake is the perfect way to celebrate life’s delicious moments!

Ingredients

  • 50 butter melted
  • 150 graham crackers 
  • 50 biscuits 
  • servings unrefined sunflower oil for greasing
  • 200 chocolate white chopped
  • leaves gelatin powder 
  • tbsp milk 
  • 500 ricotta cheese 
  • 300 ml double cream 
  • 50 powdered sugar 
  • large eggs separated
  • servings chocolate white
  • servings pomegranate seeds 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • cake form
  • microwave

Directions

  1. Heat oven to 200C/180C fan/gas
  2. 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.
  3. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
  4. 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.
  5. Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
  6. 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.
  7. 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.

Nutrition Facts

Calories771kcal
Protein7.77%
Fat62.38%
Carbs29.85%

Properties

Glycemic Index
57.63
Glycemic Load
32.04
Inflammation Score
-7
Nutrition Score
15.559999922047%

Flavonoids

Catechin
0.35mg
Epigallocatechin
0.14mg
Epicatechin
0.07mg
Gallocatechin
0.15mg

Nutrients percent of daily need

Calories:771.28kcal
38.56%
Fat:54.62g
84.03%
Saturated Fat:24.65g
154.07%
Carbohydrates:58.81g
19.6%
Net Carbohydrates:54.56g
19.84%
Sugar:39.76g
44.18%
Cholesterol:141.31mg
47.1%
Sodium:334.7mg
14.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.32g
30.64%
Vitamin E:7.3mg
48.69%
Phosphorus:300.32mg
30.03%
Vitamin B2:0.45mg
26.64%
Calcium:255.33mg
25.53%
Selenium:17.37µg
24.82%
Vitamin A:1082.5IU
21.65%
Vitamin K:20.05µg
19.09%
Fiber:4.25g
17%
Folate:63.14µg
15.78%
Potassium:464.18mg
13.26%
Zinc:1.92mg
12.8%
Vitamin B1:0.17mg
11.44%
Vitamin C:9.23mg
11.19%
Copper:0.2mg
10.21%
Vitamin B12:0.61µg
10.16%
Iron:1.81mg
10.06%
Vitamin B5:0.98mg
9.75%
Magnesium:38.31mg
9.58%
Vitamin B6:0.17mg
8.5%
Vitamin B3:1.48mg
7.4%
Vitamin D:1.1µg
7.35%
Manganese:0.14mg
6.95%