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White Chocolate and Ricotta Cheesecake

Russ Myers


A delicious dessert that is also very eye appealing.

★★★★★ 3 votes
8 / 10
4 Hr 20 Min
30 Min


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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

How to Make White Chocolate and Ricotta Cheesecake


  • 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.

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About White Chocolate and Ricotta Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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