White Chocolate Cheesecake

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The one cake I simply cannot resist is homemade cheesecake. Ever since I was a child I loved the fluffy texture of cheesecakes, the silkiness of the cheese filling, and it’s simply irresistible for me.

This white chocolate cheesecake is gluten free, easy to make and so delicious. It’s made with a combination of ricotta cheese and cream cheese, and the texture is light, fluffy and creamy. I also added sour cream topping and lots of grated white chocolate that adds sweetness.

White Chocolate Cheesecake

Photo: Natalie Levin

White Chocolate Cheesecake

For the cheesecake:

  • 4 large egg yolks
  • 750 grams (3 packs) ricotta cheese
  • 225 grams (1 pack) cream cheese (at room temperature)
  • 200 ml. (1 cup) sour cream
  • 1 tsp. vanilla extract
  • 75 grams (1/2 cup) cornstarch
  • 4 large egg whites
  • 225 grams (1 1/4 cups) sugar
  • Pinch of salt

For the topping:

  • 200 ml. (1 cup) sour cream
  • 2 tbsp. sugar powder
  • 1 tsp. vanilla extract
  • 100 grams grated white chocolate
  1. Preheat oven to 200c degrees and place a pan with boiling water at the bottom of the oven. Grease the pan.
  2. In large bowl whisk egg yolks, ricotta, cream cheese, sour cream and vanilla until mixture is smooth.
  3. Add in the cornstarch and fold until blended.
  4. In a mixer bowl whip egg whites and salt at high speed.
  5. When white foam begins to form, gradually add the sugar and continue beating until stable and bright cream is formed.
  6. Add the whipped egg whites into the cheese mixture and fold gently until incorporated.
  7. Transfer the batter into the pan, flatten the top and bake for 12-15 minutes, until it starts to get a brown color on top.
  8. Lower the oven temperature to 165c degrees and continue baking for 40-50 minutes, or until set at the edges but still slightly soft in the center.
  9. Turn off the oven and leave the cake inside for another 10 minutes. Then cool at room temperature.
  10. Topping: in a small bowl mix sour cream, sugar powder and vanilla until blended.
  11. Pour the icing over the cake while still a little warm. Cool completely at room temperature, and then refrigerate for at least 6-8 hours (preferably overnight).
  12. Decorate the top with grated white chocolate and serve.
  • The cheesecake can be kept refrigerated for up to one week.
  • Instead of white chocolate you can use milk or dark chocolate in the same amount.