A luscious, creamy, no-bake cheesecake in a glass. It's made with ricotta cheese, cream and two types of chocolate, which are swirled together. It's easy to make and is indulgent and pretty enough for a dinner party dessert or any festive occasion.
Divide the cream into two separate pans and place over a very low heat. Add the white chocolate to one pan and the dark chocolate to the other. Leave to melt, then remove from the heat.
Add the rum to the dark chocolate and give it a good stir. Leave to cool.
Add the vanilla extract to the white chocolate and give that a good stir. Leave to cool, but not too much or it will set.
Mix the caster sugar into the ricotta cheese until it's well incorporated and the cheese is smooth.
Whisk half of the cheese mixture into each of the cooled chocolates until the mixture is light but not too thick.
Spoon the chocolate mixtures alternatley into four small glasses to create a swirl effect.
Leave in a cool place to set for an hour.
Decorate with chocolate shavings if wished.
Notes
Can make the day before. Will keep in the fridge or a cool place for twenty four hours.This recipe makes enough for four elegant portions. But you can easily double it to fill larger glasses or to feed more people.If you'd prefer not to use alcohol, just leave the rum out. You can also swap it for whisky, brandy and amaretto which all work beautifully in this dessert.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.