I'm not a big fan of non-baked cheesecake, they just don't taste the same as baked cheesecake. This semi-baked cheesecake is an attempt away from the usual. I tried to make three little connecting hearts with raspberry jam, they looked great before the cheesecake set and not so when it's finally ready. To add to my decoration disappointment, I like the light texture of the cake but it doesn't quite the cheesecake I'd like it to be. Perhaps you have better recipe to share?
Ingredients:-
(Yields 1 9inch cheesecake)
50g unsalted butter, melted
200g digestive biscuits
sunflower oil/butter, for greasing
200g white chocolate, chopped
5 leaves gelatine
6 tbsp milk
500g ricotta, room temp
300ml pot double cream
50g icing sugar
2 large eggs, separated and bring to room temp
jam / icing sugar, for dusting (optional)
Methods:-
2. Melt the butter in a pan or microwave. Finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 8 inch (or 9 inch) round loose bottomed cake tin. Bake for 6 mins.
3. Bake for 6 minutes and then leave to cool at room temperature.
4. Wipe around the inside of the tin with a little oil on kitchen paper.
5. Soak the gelatine in water while you make the filling. Takes about 5 - 10 minutes for the gelatine to soften for use.
6. Tip the chocolate into a bowl over a pan of simmering water (bain-marie), then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve. Set aside.
7. Beat the ricotta, cream, sugar and egg yolks together.
8. In a separate bowl, whisk the egg whites.
9. Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites.
10. Carefully pour the mixture 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 and dust all over with icing sugar, if you like.
The cheesecake can be made up to 2 days ahead. Keep in the tin and cover with cling film.
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