Vanilla and White Chocolate Cheesecake

A decadent baked cheesecake made with cream cheese, ricotta, and white chocolate on a buttery shortbread biscuit base.

Baking Vegetarian Dessert Cheesecake White Chocolate

Estimated Nutrition

Calories

490.9

kcal / serving

7854.4 kcal total

Carbs

30.8g

per serving

492.2 g total

Fat

37.2g

per serving

595.6 g total

Protein

9.1g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

150

White Chocolate

plus extra for drizzling

Dairy

125

Butter

melted

600

Cream Cheese

full-fat

600

Ricotta

piece

Egg

free-range

dollop

Double Cream

to serve

Fruits

handful

Mixed Fresh Berries

to serve

GrainsCereals

250

Shortbread Biscuits

ready-made

NutsSeeds

pod

Vanilla Pod

seeds scraped out

Method

Preheat the oven to 175°C.

Crush the shortbread biscuits in a plastic bag with a rolling pin and tip crumbs into a bowl.

Cool the cheesecake, remove from the tin, and serve with berries, cream, and extra drizzled chocolate.

Fold the chocolate into the cheese mixture, pour into the tin, and bake for 50 to 60 minutes.

Melt the white chocolate in a heatproof bowl over simmering water and allow to cool slightly.

Pulse the cream cheese, ricotta, eggs, sugar, and vanilla seeds in a food processor until smooth.

Mix the crumbs with melted butter and press into the base of a 25cm spring-form tin.