Ricotta and white chocolate cheesecake

She (to her friends): “I will take care of the dessert.”

She (to her BF): “You will make a dessert for my friends.”

And so Hot Cuisine de Pierre made a dessert for She and her friends.

I made a white chocolate and ricotta cheesecake with a strawberry topping and a Oreo bottom. I finished everything with hazelnut brésilienne. Her friends loved it and I made a promise to share the recipe. Promise is a promise. So here’s the recipe. You can make one big cake or 8 little ones.

What do you need? 250 gr Ricotta cheese, 4 egg yolks, 4 egg whites, 100 gr sugar (a bowl with 50 gr and one with 40 gr, use 10 gr for whipping the cream ), 10 gr vanilla sugar, 1dl cream, 20 gr honey, 5 sheets of gelatin, a Vanilla Pod, 20 gr Cointreau, 100 gr white chocolate. For the bottom layer: 50 gr melted butter, 200 gr Oreo Cookies. For top layer: 100 gr of strawberries, a sheet of gelatin. For the hazelnut brésilienne: 30 gr hazelnuts, 25 gr sugar, 8 gr butter

What do you do? 

First, crunch the cookies. Mix it with the melted butter. Pour in springform cake pan or in different glasses. Place in the fridge. Then whip the egg white until stiff, add 30 grams of sugar and the vanilla sugar. Whip until the sugar is dissolved. Whip the egg yolk with 20 gr of sugar “au ruban”. (The mixture has to be almost white) Add the ricotta cheese. Soak the gelatin in cold water. Heat the honey with the Cointreau and add the soaked gelatin. Mix this with the ricotta. Whip the cream until the cream looks like yoghurt.  Mix it with the ricotta. Melt the white chocolate. Add the chocolate to the mixture. Be careful, the mixture has to be smooth, so you better use a whisk. Now, mix the whipped egg white with the ricotta. First, use a whisk to get it smooth and finish with a spatula. Add the fresh vanilla. Pour it in the springform cake pan or in your glasses, cover it and place it in the fridge for at least 4 hours. If the cake could sleep one night in the fridge, it would be perfect.

After a couple of hours, when everything is cold, prepare the top layer. Cook the frozen strawberries with the sugar and a Tbsp water. When cooked, blend it. If you use fresh strawberries, just blend it. Strain it through a sieve. Soak the gelatin in cold water, heat the strawberry and add the gelatin. Let it cool a bit and pour it over the cake. Bring your cake to her cold bed again and let her sleep for a couple of hours in the fridge.

Don’t forget to make the brésilienne. I already made it a couple of times. Roast the hazelnuts, coarsely chop the nuts. Caramelize the nuts in the sugar and butter. Pour it on a plate and let it cool. When cooled down, blend the nuts.

Hope you like it.

This recipe is also my participation for a new edition of the “foodblogevent”. I already participated a couple of times (april, february and december). Every month there is a little competition between Dutch and Belgian Food Bloggers, called “Foodblogevent“. The winner of the month chooses the theme for next month and decides the winner of that month. This month the subject was “High Tea“, chosen by Pauline who won the edition of June. I think my cheesecake is perfect for on a sunny summer afternoon with tea and coffee. Hope they agree with me.

6 thoughts on “Ricotta and white chocolate cheesecake

  1. Pingback: Foodblogevent Juli -

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