An irresistible dessert, ideal for those who love white chocolate and ricotta! Here’s how to prepare it.
Ingredients:
For the base:
200 g of biscuits (such as Digestive or dry)
80 g of melted butter
For the cream:
200 g of ricotta
120 g of condensed milk
200 ml of sweetened whipping cream (vegetable)
100 g of white chocolate
40 ml of whipping cream
Chopped hazelnuts (for decoration)
Preparation:
Prepare the base:
Crush the biscuits in a mixer until you obtain a fine powder.
Mix the crushed biscuits with the melted butter until you obtain a smooth mixture.
Cover the bottom of a springform pan (diameter 22 cm) with baking paper and pour in the mixture, pressing it well to create a uniform base.
Place the base in the fridge to harden while you prepare the cream.
Make the cream:
Melt the white chocolate in a bain-marie or in the microwave, stirring until smooth.
Whip 200ml of cream until soft peaks form and set aside.
In another bowl, mix the ricotta with the condensed milk and melted white chocolate until creamy.
Gently fold the whipped cream into the ricotta mixture, stirring from the bottom up.
Pour the cream onto the biscuit base and smooth the surface with a spatula.
Place the cheesecake in the fridge for at least 4 hours, until firm.
Decorate:
Before serving, whip 40ml of cream and use it to decorate the surface of the cheesecake.
Sprinkle with chopped hazelnuts for a crunchy touch.
This white chocolate and ricotta cheesecake is a real sin of gluttony! Perfect for any occasion!
