Indulge in the exquisite blend of creamy ricotta and smooth white chocolate in this luxurious cheesecake. With its nutty crust base and rich, velvety filling, this dessert transcends the ordinary, offering a slice of heaven in every bite. Perfect for those who crave a gourmet twist on a classic favorite, it promises an unforgettable culinary experience.
Why You’ll Love This
This cheesecake combines the delicate texture of ricotta with the indulgent sweetness of white chocolate, elevated by a unique nutty crust. It’s not just a dessert; it’s a celebration of flavors that blend harmoniously, ensuring that one piece is never enough. Its creamy richness and satisfying crunch offer a symphony of textures that will captivate your taste buds.
Perfect Occasion
Ideal for special occasions, from intimate gatherings to grand celebrations, this cheesecake brings a touch of elegance to any table. It’s perfect for Sunday brunches, holiday feasts, or as a luxurious treat to end a gourmet meal. Its sophisticated flavors and stunning presentation make it a surefire hit for impressing guests or indulging in a moment of pure pleasure.
Decoration Tips
Enhance the beauty of this cheesecake with a few simple touches. Drizzle melted white chocolate in artistic patterns on the surface or around the plate for an elegant finish. Garnish with a sprinkle of crushed nuts or orange zest to complement the flavors within. Edible flowers or fresh berries add a pop of color and a festive flair, making each slice a work of art.
Ingredients
- For the Nutty Crust:
- 60g light biscuits
- 30g hazelnuts or walnuts, finely chopped
- 1 tablespoon dark cocoa powder
- 1 tablespoon honey
- 100g soft butter
- For the Filling:
- 4-5 eggs, room temperature
- 3/4 cup sugar
- 600g cream cheese
- 250g ricotta cheese
- Zest of one orange
- Juice of half an orange
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- For the White Chocolate Topping:
- 1 bar of white chocolate
- 4-5 tablespoons of 30% cream
- Prepare the Pan:
- Line an 18-20 cm springform pan with parchment paper. Dampen the paper for easier handling.
- Make the Crust:
- Blend 60g light biscuits, 30g chopped nuts, 1 tbsp cocoa powder, 1 tbsp honey, and 100g soft butter in a blender until combined. Press this mixture into the bottom of the prepared pan. Preheat your oven to 180°C (356°F) and bake the crust for about 10 minutes. Allow it to cool slightly.
- Prepare the Filling:
- Whisk 4-5 room-temperature eggs with 3/4 cup of sugar until fluffy. Mix in 600g cream cheese, 250g ricotta cheese, orange zest, orange juice, 1 tbsp all-purpose flour, and 1 tbsp cornstarch until well combined. Pour this mixture over the cooled crust.
- Bake the Cheesecake:
- Lower the oven temperature to 150°C (302°F). Bake the cheesecake for approximately 1.5 hours. Let it cool down before topping.
- Add the White Chocolate Topping:
- Melt a bar of white chocolate with 4-5 tablespoons of cream in a double boiler. Stir until smooth and pour over the cooled cheesecake.
- Chill:
- Refrigerate the cheesecake overnight for best results.
Enjoy
Serve this divine White Chocolate Ricotta Cheesecake with a Nutty Crust at your next gathering and watch as it becomes the centerpiece of your dessert table. Enjoy the blend of flavors and textures that make this cheesecake a true gourmet delight.
