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Cheesecake with Ricotta, Mascarpone, and White Chocolate

Cheesecake with Ricotta, Mascarpone and White Chocolate

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
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Rest Time: 5 hrs Total Time: 5 hrs 15 mins
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
    Crust
  • 10.58 ounces cocoa honey graham
  • 2.65 ounces butter
  • Ricotta Cream
  • 24.7 ounces ricotta cheese
  • 8.8 ounces mascarpone cheese
  • 3/4 cups whipped cream
  • 7 ounces white chocolate
  • 2 sheets gelatin
  • 6.8 tablespoons granulated sugar
  • Milk Chocolate Ganache
  • 10.58 ounces milk chocolate
  • 3/4 cups whipping cream
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.
  1. 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.
  2. Milk Chocolate Ganache
  3. Click here

  4. 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