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Ricotta, Pomegranate and White Chocolate Cheese Cake
The perfect way to finish lunch!

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Ricotta, Pomegranate and White Chocolate Cheese Cake

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Ingredients

Adjust Servings:
For the base:
75 g Butter melted
150 g Biscuit
50 g Amaretti
For the fillling:
200 g White chocolate chopped
5 leaves Gelatine
6 tbsp Milk
500 g Ricotta
300 ml Double cream
50 g Icing sugar
2 Large eggs separated
For the decoration:
White chocolate
Pomegranate
Cuisine:

Ingredients

  • For the base:

  • For the fillling:

  • For the decoration:

Directions

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Ricotta, Pomegranate and White chocolate Cheese Cake
Ricotta, Pomegranate and White Chocolate Cheese Cake

Heat the oven to 200°C. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter and press very firmly into the base of a 20cm round loose bottomed cake tin. Bake for 6 min. Let it cool.

Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine, add to the chocolate mixture and stir to dissolve.

Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.

Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.

To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds.

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