White Chocolate Ricotta Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This white chocolate ricotta cheesecake has become my go to dessert when I want something elegant but manageable. Ricotta gives you that wonderfully creamy texture while being lighter than traditional cream cheese, plus it's packed with protein to keep you satisfied. What I love most is how quick this comes together: just twenty minutes of prep and thirty five minutes in the oven means you can have an impressive homemade cheesecake on the table before dinner guests arrive. The white chocolate adds a subtle sweetness that doesn't overpower, and the whole thing feels fancy enough for special occasions but simple enough for a regular Tuesday night treat.
Ella x
Ingredients
- 400 gricotta cheese
- 250 gwhite chocolate
- 600 ggranulated sugar
- 3eggs
- 100 gall-purpose flour(for crust)
- 100 gunsalted butter(for crust)
- 2 gsalt
- 1 mlvanilla extract
- 150 mlheavy cream
- 50 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Prepare the crust by mixing the flour, butter, and salt in a bowl until well combined. Press the mixture into the bottom of a 20cm springform pan.
Tip: Use a flat bottom to ensure the cheesecake releases easily.
- 3
Bake the crust for 10 minutes.
Tip: This will help the crust set and prevent it from becoming soggy.
- 4
In a large mixing bowl, beat the eggs and sugar until well combined. Add the ricotta cheese and mix until smooth.
Tip: Use a stand mixer or a whisk to beat the eggs and sugar.
- 5
Melt the white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and creamy.
- 6
Add the melted white chocolate to the egg mixture and mix until well combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 7
Add the heavy cream and vanilla extract, and mix until the batter is smooth.
Tip: Be careful not to overmix the batter.
- 8
Pour the batter into the prepared crust and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 9
Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 10
Let the cheesecake cool in the pan for 10 minutes, then run a knife around the edges to release it.
Tip: This will help the cheesecake release from the pan more easily.
- 11
Dust the cheesecake with confectioners' sugar before serving.
Tip: This will add a sweet and elegant touch to the dessert.
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