A fluffy and wickedly creamy cheesecake recipe make from white chocolate and ricotta.
Recipe for White Chocolate & Ricotta Cheesecake by Anisa Sabet for The Macadames.
Today’s recipe is one i borrowed from one of my biggest inspirations, Local Milk. I served this at Christmas with loads of fresh blueberries and double cream, it was the stand out favourite from the dessert table.
I am so excited to also share that a one-on-one workshop with Beth was a 30th gift from my sweet husband, and that in a few short weeks I will be in the infamous LM home learning everything from food styling to branding. I feel like the luckiest girl in the world.
This cheesecake is filled with lots of indulgent ingredients including white chocolate and ricotta, one of those flavour combinations that everyone likes (right?). I love the addition of lemon zest and cardamom, which adds a little extra flavour and complexity. Beth has a knack for interesting flavour pairings that always work and I love that each of her recipes have something a bit unique.
I found this cake especially lovely when served with hot black coffee, but choose your poison, tea or even cognac would work equally well.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 1 cheesecake):
- 800g whole milk ricotta, drained very well
- 5 Arnott’s Nice cookies, ground to a powder
- 1 tablespoon unsalted butter
- 150g white chocolate, melted & room temp
- 500g cream cheese
- 17 grams (2 tablespoons) cornmeal
- 30 grams (about 1/4 cup) all purpose flour
- 100 grams (half a cup) granulated sugar + 1 teaspoon
- seeds of 5 cardamom pods, ground to a powder
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon of flaky salt
- 3 eggs
- 3 teaspoons lemon zest
- 250g fresh blueberries
- To serve: icing sugar for dusting, lemon zest, double cream or ice cream
1. Preheat oven to 180°C. Make sure your ricotta is well drained.
2. Process the Nice biscuits until powdery. Grease your cheesecake tin with butter (20cm size is ideal) and sprinkle the powdered biscuits in and shake the tin around to coat it. Wrap the entire tin with foil to prevent water leakage (don’t skip this step).
3. Melt the white chocolate in a bowl sitting over simmering water and set aside to cool a bit. In the stand mixer, use the whisk attachment to whip the cream cheese until fluffy, then add the ricotta and ensure it’s mixed properly by scraping down the sides every now and then. Add the cornmeal, flour, sugar, cardamom, nutmeg, salt, and melted chocolate. Beat on medium-high until creamy and smooth. Add the eggs one at a time and mix until just combined. Fold the zest through using a spatula.
4. Pour the batter into the prepared tin and place the tin into a large roasting pan. Pour boiling water into the roasting pan until it’s half way up your cheesecake tin. Pop it into the oven and bake for 75 minutes or until just set (and slightly wobbly). Remove from roasting pan and let it cool then pop into the fridge. It will deflate and crack, but that’s fine, we are popping blueberries on it.
5. When chilled, de-mould it, top with fresh blueberries, a dusting of icing sugar and extra lemon zest. You can have it on it’s own or serve with double cream or ice cream.
Storage: cheesecake will keep in an airtight container in the fridge for up to 5 days (if it lasts that long!).
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Milk Tea Bundt Cake.
Or my Plum Upside Down Cake.
Anisa – The Macadames. xx