White Chocolate and Ricotta Cheesecake Recipe:
This white chocolate and ricotta cheesecake is a mouth-watering dessert which is the perfect way to finish a Sunday lunch, as it is incredibly light and delicious.
INGREDIENTS:
For the base:
- Amoretti biscuits 50g.
- Digestive biscuit 150g.
- Melted butter 50g.
- Sunflower oil for greasing.
For the filling:
- Large eggs 2.
- Gelatin leaves 5.
- White chocolate chopped 200g.
- Milk 6 tbsp.
- Icing sugar 50g.
- Ricotta tub 500g.
- Double cream 50g.
For decoration:
- White chocolate curls
- Pomegranate seeds
- Icing sugar for dusting
PROCEDURE:
Step 1:
Firstly, heat the oven to 200-degree C. Take a bowl and melt the butter in the microwave for 30 seconds. Finely crush the biscuits and mix with melted butter. Press both mixed ingredients firmly into the base of loose bottomed cake mold.
Step 2:
Secondly, bake it for 6 minute and set for cool.
Step 3:
After that, soak the gelatin in water. Meanwhile, tip the chocolate into a bowl over a pan of simmering water and then add the milk.
Step 4:
Gently heat the ingredients until melted, then stir together. After that, squeeze the gelatin dry, add to the chocolate mixture, and stir to dissolve.
Step 5:
Now beat the ricotta, sugar, egg yolks, and cream together. Whisk the egg whites in a separate bowl.
Step 6:
After that, stir the ricotta and chocolate mixture together, and gently fold in egg whites.
Step 7:
Carefully pour the mixture onto the cooled biscuit base. Refrigerate the dessert overnight.
Step 8:
In conclusion, generously decorate your cheesecake with white chocolate curls, then remove from the mold, and scatter pomegranate grains. Dust all over with icing sugar.
ENJOY!
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