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Cheesecake with Ricotta, Mascarpone and White Chocolate

Cheesecake with Ricotta, Mascarpone and White Chocolate

5 from 2 votes
Prep Time 20 mins
Additional Time 5 hrs
Total Time 5 hrs 20 mins
Course Cakes and Pies
Cuisine Italian



  • 300 g cocoa honey graham 10.58 oz
  • 75 g butter 2.65 oz

Ricotta Cream

  • 700 g ricotta 24.7 oz
  • 250 g mascarpone 8.8 oz
  • 150 g whipped cream 3/4 cup
  • 200 g white chocolate 7 oz
  • 4 g gelatin sheets
  • 85 g granulated sugar 6.8 tbsp

Milk Chocolate Ganache

  • 300 g milk chocolate 10.58 oz
  • 150 g whipped cream 3/4 cup


  • Crust
  • Combine cocoa cookies crumbs with sugar and butter, press onto bottom of 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 together to make a velvety cream.
  • Pour the ricotta cream on the crust and place it into the freezer for 3 hours.
  • Milk chocolate Ganacheclick here
  • Assembling
  • Remove the cake from the freezer and cover it with the milk chocolate ganache.
  • Place the cake into the fridge and after 2 hours it is ready to be enjoyed!


Keyword cheesecake, chocolate, mascarpone, ricotta
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