White Chocolate and Ricotta Cheesecake
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- 12 oz
- lowfat cream cheese
- 1 1/2 c
- fresh ricotta cheese
- 2 Tbsp
- 5 oz
- white chocolate, chopped, melted
- 1 large
- egg whites
- 1 Tbsp
- pure vanilla extract
1Preheat oven to 325 degrees F. Lightly spray a 10 inch springform cake pan with vegetable oil.
2Using a mixer, beat together cream cheese, ricotta, and sugar until soft. With the mixer set on low speed, beat remaining ingredients into mixture and mix completely smooth.
3Pour cheesecake mixture into prepared cake pan and place in preheated oven to bake until set, 30 minutes.
4Once done, remove from oven and allow cheesecake to cool completely before removing sides. Place in refrigerator for at least 4 hours to continue to set before serving.
5When serving, use a round mold to create individual portions (shown), or cut slices and top each with mixed berries and a mint sprig.