White chocolate & ricotta cheesecake

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it’s incredibly light despite being made with chocolate

Prep:30 mins
Cook:6 mins

Serves 8
Easy

Nutrition per serving

kcal 484
fat 28g
saturates 15g
carbs 47g
sugars 33g
fibre 1g
protein 15g
salt 0.79g

Ingredients

50g butter, melted
150g digestive biscuits
50g amaretti biscuits
sunflower oil, for greasing
200g white chocolate, chopped
5 leaves gelatine
6 tbsp milk
500g tub ricotta
300ml pot double cream
50g icing sugar
2 large eggs, separated
white chocolate curls
pomegranate seeds
icing sugar, for dusting (optional)

Tip

Prepare ahead
The cheesecake can be made up to 2 days ahead. Keep in the tin and cover with cling film. The chocolate curls will keep in a cool place in a plastic container for up to 2 days.

Method

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.