Wednesday, December 21, 2011

White Chocolate Ricotta Cheesecake with Baileys & Cranberries

As promised I am back with this smooth like velvet, white chocolate cheesecake with baileys & cranberries. Don't ask me why, but this mixture of ricotta, cream cheese & quark makes a very luxurious filling. It bakes to a dense, creamy sweet filling that practically melts in your mouth. The sweetness from white chocolate & the tartness from the cranberries are just perfect, with hints of baileys as you dig in. I reckon you could use chocolate digestives and skip the cocoa & chocolate, but somehow this method below makes it more chocolatey. 

White Chocolate Ricotta Cheesecake with Baileys & Cranberries
For the base

100g digestive biscuits 

25g blanched almonds 

50g dark chocolate chopped 

30g butter 

1 heaped tbsp cocoa 

For the filling 

170g good quality white chocolate 

200g soft cream cheese like Philadelphia 

300g tub ricotta 

70g quark 

3 large eggs 

2tbsp Baileys (I used hazelnut flavour) 

1tbsp lavender honey

handful of cranberries 
zest of 1 orange

Preheat the oven to 160C. Spray an 8-inch spring form tin with non-stick spray. Now pulse the biscuits & the almonds for a minute until fine. Add cocoa, chocolate and butter, process until you get sandy rubble. Transfer the mixture into the tin, press onto bottom and a little up the sides of the tin. Freeze the tin until needed. 

Melt the white chocolate using a double boiler or microwave and set aside. In a processor, blend the ricotta until smooth. Add the cream cheese & blend, stopping the processor occasionally to scrape down the sides of the bowl. Blend in the honey, baileys and orange zest. Now add the eggs and pulse. Add the melted chocolate & whizz until you get a satiny smooth batter. Stir in the cranberries. Pour the filling to the cooled crust. Bake the cheesecake until filling is just wobbly in the centre and edges begin to crack, about 45min-1hr. The cheese cake I baked took about 45 minutes. Turn off the oven and allow to cool, leaving the door ajar. Refrigerate overnight or for a couple of hours and serve chilled with coulis if desired. 


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