The cheesecake that we bring today is super creamy , you have been warned. Also, the creamy ricotta combined with sweet berries and white chocolate is a perfect match that you are sure to love.

This is a delicious dessert, also ideal to accompany tea or a good coffee in the afternoon.

We prepare it in the low pan-type cocotte , since it is easy to fill the walls with the biscuit preparation that gives it consistency, the baking will be homogeneous and fast and we can cut the cake directly in it without any problem or fear of grating it when we go to serve it, and it is a spectacular presentation, I think it is obvious.

Le Creuset Evolution low saucepan cocotte and Le Creuset ceramic ramekins

Ingredients (for 4-6 people)

For the crust:

• 200gr of digestive biscuits
• 80g desiccated coconut, toasted
• 125g of melted butter

For the filling:

• 250g good quality cream cheese ( Philadelphia type)
• 125g ricotta (or cottage cheese)
• 150g of icing sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 dessert spoons of cornmeal
• 2 teaspoons of water
• 100g of melted white chocolate
• 125gr of fresh berries or variety of red fruits

Preparation

1. Preheat the oven to 200°C.
2. To make the pie crust, pulse the cookies in a blender or food processor until they are fine crumbs. Then mix with the desiccated coconut and the butter until you get a homogeneous mass.
3. Ready the base, we line the mold with it: press the mixture of cookies, coconut and butter on the base of the mold and sides of the Le Creuset saucepan-type cocotte to form a crust.
4. Bake for 8-10 minutes, until golden. Remove from oven, then let cool completely before adding the filling.
5. To make the filling, reduce the oven heat to 160°C.
6. Put the cream cheese, ricotta, sugar, lemon zest and juice, vanilla and eggs in a blender or food processor until smooth and well blended.
7. Mix the cornmeal and water in a bowl until completely combined, then add to the cheese mixture in the mixer , along with the melted white chocolate. Process until evenly combined.
8. Pour over the cookie base that you have prepared in the mold and distribute the berries on top. Bake for 45 - 55 minutes, until it is golden brown and you notice that it has puffed up in the middle.
9. Let cool at room temperature for 1 hour before serving (although served cold the next day I assure you it's even better).