White chocolate & ricotta cheesecake

Name: White chocolate & ricotta cheesecake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 50 grams butter, melted; 150 grams digestive biscuit; 50 grams amaretti biscuit; 1 serving sunflower oil, for greasing; 200 grams white chocolate, chopped; 5 leaves gelatine; 6 Tbsps milk; 500 grams ricotta; 300 milliliters pot double cream; 50 grams icing sugar; 2 larges eggs, separated; 1 serving white chocolate curls; 1 serving pomegranate seeds

White chocolate & ricotta cheesecake is a dessert that serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 588 calories, 14g of protein, and 43g of fat. A mixture of gelatine, sunflower oil, ricotta, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Biscuits

Butter

Base

Equipment you will use

Microwave

Cake Form

Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Chocolate

Gelatin

Water

Milk

Equipment you will use

Bowl

Frying Pan

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

Ingredients you will need

Egg Whites

Egg Yolk

Ricotta Cheese

Cream

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Whites

Chocolate

Biscuits

Ricotta Cheese

Base

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.

Ingredients you will need

Pomegranate Seeds

Chocolate Curls

Powdered Sugar

Equipment

Ingredients

Servings:

50grams

butter, melted 150grams

digestive biscuit 50grams

amaretti biscuit 1serving

sunflower oil, for greasing 200grams

white chocolate, chopped 5leaves

gelatine 6Tbsps

milk 500grams

ricotta 300milliliters

pot double cream 50grams

icing sugar 2larges

eggs, separated 1serving

white chocolate curls 1serving

pomegranate seeds

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Cheesecake works really well with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Vineyards Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 25 dollars.