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
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
Crust
Ricotta Cream
Milk Chocolate Ganache
Instructions
Crust
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Combine cocoa cookie crumbs with sugar and butter, press onto the bottom of a 24cm (9 inches) springform pan, and store in the fridge.
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Ricotta Cream
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Let the gelatine rehydrate in the cold water for 15 minutes.
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Mix ricotta and mascarpone cheese to obtain a smooth and homogeneous cream.
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Heat the whipped cream over medium heat without boiling.
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Add the squeezed gelatine and mix until it is well dissolved.
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Add the chopped white chocolate and stir until everything melts.
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Blend the mixture with an immersion blender.
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Add the mixture to the ricotta and mascarpone cream and mix everything to make a velvety cream.
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Pour the ricotta cream on the crust and place it into the freezer for 3 hours.
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Milk Chocolate Ganache
Assembling
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Remove the cake from the freezer and cover it with the milk chocolate ganache.
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Place the cake into the fridge; after 2 hours, it is ready to be enjoyed!
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