White Chocolate and Berry Cheesecake

The cheesecake we're bringing today is super creamy, consider yourself warned. Also, the creamy ricotta combined with sweet berries and white chocolate it's a perfect combination that you're sure to love.

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

We prepare it in the shallow casserole (Shallow Casserole type), since it’s easy to line the sides with the cookie mixture that gives it structure, the baking will be even and quick, and we can cut the cake right in it without any problem or fear of scratching it when we go to serve it, and the presentation is spectacular—I think that’s obvious.

Low Cocotte type Shallow Casserole Evolution Le Creuset and Le Creuset ceramic ramekins

Ingredients (for 4-6 people)

For the crust:

• 200gr of cookies digestives
• 80gr of desiccated coconut, toasted
• 125gr of melted butter

For the filling:

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

Preparation

1. Preheat the oven to 200°C.
2. To make the pie crust, place the cookies in a blender or a food processor until they turn into fine crumbs. Then mix with the desiccated coconut and the butter until you get a uniform dough.
3. Once the crust is ready, line the pan with it: press the mixture of cookies, coconut, and butter onto the bottom of the pan and up the sides of the casserole (Shallow Casserole type) by Le Creuset to form a crust.
4. Bake for 8-10 minutes, until golden. Remove from the oven and then let it cool completely before adding the filling.
5. To make the filling, reduce the oven temperature to 160°C.
6. Place the cream cheese, ricotta, sugar, lemon zest and juice, vanilla, and eggs in a blender or food processor until smooth and well combined.
7. Mix the cornmeal and the water in a bowl until it is completely combined and then add to the cheese mixture in the mixer, together with the melted white chocolate. Process until evenly combined.
8. Pour onto the cookie crust you have prepared in the pan and scatter the berries on top. Bake for 45 - 55 minutes, until golden and the center is puffed.
9. Let it cool at room temperature for 1 hour before serving (though served cold the next day, I assure you it's even better).