Pomegranate #3 – Delicate White Chocolate Cheesecake

I am a lover of cheesecake – any kind – fluffy, light, a bit of crunch, lovely to look at….

This one does not disappoint, with the ricotta and white chocolate combination being spot on – the addition of the pomegranate creates a really beautiful asset to any table top!

Adapted from a BBC Good Food Recipe

White Chocolate and Ricotta Cheesecake

75g melted butter
75g amaretti biscuits
200g digestive biscuits
 
200g white chocolate – melted
5 leaves gelatine
6tbsp milk
500g ricotta
300ml double cream
50g icing sugar
2 large eggs – separated
 
Handful pomegranate seeds
White chocolate stars
 
  • Heat oven to 200C
  • Melt the butter
  • Crush both types of biscuit finely (bag and rolling pin!) and stir into the butter
  • Press the combination firmly into a greased tin – mine was 25cm in diametre
  • Place in oven and bake blind for 6 minutes – let cool on wire rack
  • Soak gelatine in a few tbsp cold water
  • Melt chocolate and milk over a pot of simmering water – stir together
  • Squeeze gelatine and add to chocolate mixture – stir to combine
  • In a large bowl, beat egg yolks, ricotta, cream and sugar together
  • In a separate bowl beat the egg whites until stiff
  • Combine the chocolate with the ricotta mixture – then gently fold in the egg whites
  • Pour this batter onto the cooled biscuit base in the tin
  • Cover with cling film and leave cold – overnight if you can
  • When ready to serve, remove gently from tin and scatter generously with chocolate stars and pomegranate seeds

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