White Chocolate Berry Cheesecake

The cheesecake we bring you today is super creamy , you have been warned. In addition, the creamy ricotta combined with sweet berries and white chocolate is a perfect combination that you will surely love.

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

We prepare it in a low saucepan-type cocotte , since it is easy to fill the walls with the cookie mixture 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 scratching it when we are going to serve it, and it has a spectacular presentation, I think it is obvious.

Le Creuset Evolution low casserole cocotte and Le Creuset ceramic ramekins

Ingredients (for 4-6 people)

For the crust:

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

For the filling:

• 250gr of good quality cream cheese ( Philadelphia type)
• 125g of ricotta (or cottage cheese)
• 150gr of powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 dessert spoons of corn flour
• 2 teaspoons of water
• 100g 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, pulse the biscuits in a blender or food processor until they become fine crumbs. Then mix with the desiccated coconut and butter until smooth.
3. Once the base is ready, line the mould with it: press the mixture of biscuits, coconut and butter into the base of the mould and the sides of the Le Creuset casserole-style cocotte to form a crust.
4. Bake for 8-10 minutes, until golden. Remove from the oven and then allow to cool completely before adding the filling.
5. To make the filling, reduce the oven heat to 160°C.
6. Place 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 corn flour and water in a bowl until completely combined and then add to the cheese mixture in the mixer , along with the melted white chocolate. Process until evenly combined.
8. Pour over the prepared biscuit base in the mould and arrange the berries on top. Bake for 45 - 55 minutes, until golden brown and you can see that the middle has risen.
9. Let it cool at room temperature for 1 hour before serving (although I assure you it is even better served cold the next day).