White chocolate and ricotta cheesecake

White Chocolate and Ricotta Cheesecake

A refined dessert, the white chocolate and ricotta cheesecake combines the delicate taste of cheese with the intense flavor of chocolate, creating an unforgettable culinary experience. The origins of cheesecake are deeply rooted in the culinary traditions of many cultures, and today, this recipe is appreciated for its creamy texture and elegance. I will share with you the necessary steps to prepare this delight, as well as some tips to make it truly special.

Preparation time: 30 minutes
Cooling time: minimum 3 hours (ideally overnight)
Number of servings: 10-12

Ingredients:

Crust:
- 150 g digestive biscuits (preferably BelVita Start)
- 50 g Amaretto biscuits
- 100 g melted butter

Cream:
- 1 packet of granular gelatin (approx. 10 g)
- 200 g white chocolate
- 6 tablespoons milk
- 500 g ricotta
- 300 ml whipped cream
- 100 g powdered sugar
- 3 small eggs (or 2 large eggs)
- 1 vanilla essence

Decoration:
- 2 tablespoons cherry jelly (optional)
- 50 g white chocolate for decoration
- Pomegranate seeds (optional)

Preparation:

1. Preparing the crust:
Start by crushing the digestive biscuits and Amaretto biscuits in a food processor or by placing them in a plastic bag and beating them with a rolling pin. Once you achieve a fine crumb consistency, add the melted butter and mix well.

Tip: Ensure that the butter is completely melted but not hot; this way, it will incorporate evenly into the crumbs.

2. Forming the crust:
Grease a springform pan (25 cm diameter) with a bit of oil to prevent sticking. Pour the biscuit mixture into the pan and press it down firmly with the back of a spoon to form an even base.

Tip: You can use a spatula to achieve a more even layer.

3. Preparing the cream:
Hydrate the gelatin in 50 ml of cold water, letting it sit for 5 minutes. Meanwhile, break the white chocolate into small pieces and melt it either over steam or in a double boiler, being careful not to burn it. Gradually add the milk, stirring constantly until the mixture becomes homogeneous.

Tip: If you want to enhance the flavor, you can add a pinch of salt to the chocolate to bring out the sweetness.

4. Integrating the gelatin:
Once the chocolate has melted, add the hydrated gelatin and stir until completely dissolved. Set aside to cool.

5. Preparing the ricotta:
In another bowl, combine the ricotta, 80 g of powdered sugar, the 3 egg yolks, vanilla essence, and whipped cream. Mix well until you achieve a homogeneous mixture.

Tip: Make sure the ricotta is at room temperature for easier mixing.

6. Combining the ingredients:
Once the chocolate has cooled slightly, pour it over the ricotta cream and mix well. In another bowl, whip the egg whites until frothy, then gradually add 20 g of powdered sugar and continue to beat until you achieve a firm meringue.

Gently fold the meringue into the ricotta and chocolate cream using a spatula to avoid losing air in the mixture.

7. Assembling the cheesecake:
Pour the cream obtained over the biscuit crust in the pan. Level the surface with a spatula and ensure it is even.

8. Cooling:
Place the cheesecake in the refrigerator for at least 3 hours, but ideally, leave it overnight to allow the flavors to develop.

Tip: If cooling time is not an option, you can place it in the freezer for about 1 hour, but slow cooling in the refrigerator is preferable.

9. Decorating:
Once the cheesecake has set, carefully remove the sides of the pan. You can decorate the cheesecake with cherry jelly, grated white chocolate, or pomegranate seeds. Each element adds a splash of color and a pleasant contrast of textures.

Tip: Use a hot knife (dipped in hot water) to cut the cheesecake, resulting in beautiful, clean slices.

10. Serving:
Serve the cheesecake cold, accompanied by a cup of freshly brewed coffee or flavored tea. This elegant dessert is perfect for a special occasion or simply to indulge yourself.

Nutritional benefits:
- Ricotta is an excellent source of protein, calcium, and B vitamins, and is lighter than other cheeses.
- White chocolate, although higher in calories, adds antioxidants that contribute to heart health.

Calories (per approximate serving): 350-400 kcal (depending on ingredients and servings)

Possible variations:
- You can replace white chocolate with dark chocolate for a more intense flavor.
- Add fresh fruits like raspberries or blackberries to the cream for a touch of acidity.
- Substitute ricotta with mascarpone for a creamier texture.

Frequently asked questions:
1. Can I use gluten-free biscuits for the crust?
Yes, gluten-free biscuits are an excellent option for those with gluten intolerance.

2. How can I improve the appearance of the cheesecake?
Decorating with fresh fruits, grated chocolate, or fruit sauce can make the dessert more appealing.

3. Is it possible to use another cheese?
Yes, you can experiment with cottage cheese or mascarpone, but the final result will have a different texture.

This white chocolate and ricotta cheesecake is not just a dessert, but a culinary experience that will impress anyone, whether it's a party or a family dinner. Enjoy it with pleasure!