Every year, for my children’s birthday parties, I push myself to try new cakes and creams to stuff them. Last year, for the 15th birthday of my daughter Clelia, I made a cake that the guests loved very much: the delicious¬†Marble cake.

This year, I tried to make a cheesecake with a very light cream of ricotta, mascarpone, and white chocolate covered with a layer of milk chocolate ganache, placed on a base made of cocoa and butter biscuits. It was also a success this year.

Cheesecake with Ricotta, Mascarpone, and White Chocolate is a perfect dessert for any occasion; you can also make it for Thanksgiving, Christmas or to take home to friends.

Follow my steps, have fun decorating it, personalize it to your liking, and bring a spectacular dessert with a creamy heart that will conquer everyone.

Cheesecake with Ricotta, Mascarpone and White Chocolate
Cheesecake with Ricotta, Mascarpone and White Chocolate

Cheesecake with Ricotta, Mascarpone, and White Chocolate

Prep Time 15 mins Rest Time 5 hrs Total Time 5 hrs 15 mins Difficulty: Intermediate Best Season: Suitable throughout the year

Description

Cheesecake with Ricotta, Mascarpone, and White Chocolate is a perfect dessert for any occasion; you can also make it for Thanksgiving, Christmas or to take home to friends.

Ingredients

Cooking Mode Disabled

Crust

Ricotta Cream

Milk Chocolate Ganache

Instructions

Crust

    • Combine cocoa cookie crumbs with sugar and butter, press onto the bottom of a 24cm (9 inches) springform pan, and store in the fridge.

Ricotta Cream

    • Let the gelatine rehydrate in the cold water for 15 minutes.
    • Mix ricotta and mascarpone cheese to obtain a smooth and homogeneous cream.
    • Heat the whipped cream over medium heat without boiling.
    • Add the squeezed gelatine and mix until it is well dissolved.
    • Add the chopped white chocolate and stir until everything melts.
    • Blend the mixture with an immersion blender.
    • Add the mixture to the ricotta and mascarpone cream and mix everything to make a velvety cream.
    • Pour the ricotta cream on the crust and place it into the freezer for 3 hours.

Milk Chocolate Ganache

Assembling

    • Remove the cake from the freezer and cover it with the milk chocolate ganache.
    • Place the cake into the fridge; after 2 hours, it is ready to be enjoyed!
Keywords: Cheesecake with Ricotta, Mascarpone, and White Chocolate
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