White Chocolate Ricotta Cheesecake

A yummy, fluffy white chocolate cheesecake made with cream cheese and ricotta.

Ingredients

• 200g digestive biscuits
• 100g unsalted butter
• 400g cream cheese
• 250g ricotta cheese
• 150g white chocolate
• 150ml sour cream
• 200g caster sugar
• 4 medium eggs
• 1 tablespoon cornflour (heaped)
• 1 teaspoon vanilla extract

Method

Preheat oven to 180°C (gas mark 4).

Base: Butter a 20cm tin, crush biscuits, combine with melted butter, press into tin, and bake 10 minutes.

Filling: Melt chocolate. Beat together cream cheese, ricotta, sour cream, vanilla, and sugar until smooth. Mix in cornflour and chocolate, then add eggs individually.

Assembly: Wrap tin base with foil, place in roasting pan, add filling, surround with boiling water. Bake 15 minutes at 180°C, then 45 minutes at 160°C until the center wobbles slightly.

Cooling: Leave in cooling oven with door slightly ajar, then refrigerate overnight.