White Chocolate & Ricotta Cheesecake Recipe

Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) round baking pan.

In a heatproof bowl, melt the white chocolate over a pan of simmering water. Set aside to cool slightly.

In a separate bowl, beat the ricotta cheese, cream cheese, and sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the melted white chocolate, mixing until well combined.

Fold in the flour and heavy cream until just combined. Do not overmix.

Pour the mixture into the prepared baking pan and smooth the top with a spatula.

Bake for 40-45 minutes or until the edges are set but the center still has a slight jiggle.

Allow the cheesecake to cool completely in the pan before transferring to the refrigerator to chill for at least 4 hours or overnight.

Serve chilled and garnish with grated white chocolate, if desired.