White Chocolate Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5.5 oz (150g) graham crackers0.25 cup butter7 oz (200g) white chocolate2.25 cups ricotta cheese2 large eggs3.5 oz (100g) dark chocolate4 tbsp heavy creamfresh raspberries to serve
1. Preheat oven to 325*F. Line an 8in springform pan with parchment paper and grease the sides. Seal the graham crackers in a sturdy plastic bag and crush with a rolling pin.
2. Melt the butter in a small saucepan and stir in the graham cracker crumbs. Press evenly and firmly into the springform pans, smoothing over with the back of a wooden spoon. Chill in the refrigerator until needed.
3. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Beat the ricotta and eggs in another bowl until smooth, then mix in the melted white chocolate. Spoon the batter onto the graham cracker base. Put the pan on a baking sheet. Bake for 45 min, until set. Remove the cheesecake from the oven and leave cool in the pan.
4. When the cheesecake has cooled, release it from the pan and transfer to a serving plate. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, and stir in the cream. Spread the chocolate mixture evenly over the cheesecake. Chill for 2-3 hours, or preferably overnight. Scatter over the fresh raspberries, and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NEWYRRES2012.
2. Melt the butter in a small saucepan and stir in the graham cracker crumbs. Press evenly and firmly into the springform pans, smoothing over with the back of a wooden spoon. Chill in the refrigerator until needed.
3. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Beat the ricotta and eggs in another bowl until smooth, then mix in the melted white chocolate. Spoon the batter onto the graham cracker base. Put the pan on a baking sheet. Bake for 45 min, until set. Remove the cheesecake from the oven and leave cool in the pan.
4. When the cheesecake has cooled, release it from the pan and transfer to a serving plate. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, and stir in the cream. Spread the chocolate mixture evenly over the cheesecake. Chill for 2-3 hours, or preferably overnight. Scatter over the fresh raspberries, and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NEWYRRES2012.
Nutritional Info Amount Per Serving
- Calories: 463.4
- Total Fat: 28.7 g
- Cholesterol: 93.5 mg
- Sodium: 243.0 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 2.5 g
- Protein: 11.1 g
Member Reviews