Cheesecake with Ricotta, Mascarpone and White Chocolate

Cheesecake with Ricotta, Mascarpone and White Chocolate

Every year for the birthday parties of my children I push myself to try new cakes and with new creams to stuff them. Last year for the 15th year of my daughter Clelia I made a cake that the guests loved very much, the delicious Marble cake.

This year I tried to make a cheesecake with a very light cream of ricotta, mascarpone and white chocolate covered with a layer of milk chocolate ganache, placed on a base made of cocoa and butter biscuits. It was also a success this year too.

Cheesecake with Ricotta, Mascarpone and White Chocolate
Cheesecake with Ricotta, Mascarpone, and White Chocolate is a perfect dessert to make on any occasion, you can also make it for Thanksgiving, for Christmas, or to take home to friends.

Follow my steps, have fun decorating it, and personalize it to your liking and bring to the table a spectacular dessert with a creamy heart that will conquer everyone.

Cheesecake with Ricotta, Mascarpone and White Chocolate

This dessert can be presented in a glass, as a single portion.

cheesecake with ricotta mascarpone and white chocolate

Prep Time30 mins
Resting time5 hrs
Course: Dessert
Keyword: american chessecake, bithday cake, cheesecake
Servings: 10



  • 300 g cocoa honey graham 10.58 oz
  • 75 g butter 2.65 oz

Ricotta Cream

  • 700 g ricotta 24.7 oz
  • 250 g mascarpone 8.8 oz
  • 150 g whipped cream 3/4 cup
  • 200 g white chocolate 7 oz
  • 4 g gelatin sheets
  • 85 g granulated sugar 6.8 tbsp

Milk Chocolate Ganache

  • 300 g milk chocolate 10.58 oz
  • 150 g whipped cream 3/4 cup



  • Combine cocoa cookies crumbs with sugar and butter, press onto bottom of 24cm (9 inch) springform pan and store in the fridge.

Ricotta Cream

  • Let the gelatine rehydrate in the cold water for 15 minutes
  • Mix ricotta and mascarpone cheese to obtain a smooth and homogeneous cream.
  • Heat the whipped cream over medium heat without boiling.
  • Add the squeezed gelatine and mix until it is well dissolved.
  • Add the chopped white chocolate and stir until everything melts.
  • Blend the mixture with an immersion blender.
  • Add the mixture to the ricotta and mascarpone cream and mix everything together to make a velvety cream.
  • Pour the ricotta cream on the crust and place into the freezer for 3 hours.


  • Remove the cake from the freezer and cover it with the milk chocolate ganache.
  • Place the cake into the fridge and after 2 hours it is ready to be enjoyed!


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