White Chocolate Cheesecake with Red Berries
A baked cheesecake on a buttery biscuit base, in which white chocolate supplies the velvety richness and a red berry sauce cuts the sweetness. The dessert for occasions that matter, and worth every minute of the wait.
The step that prevents cracks comes at the end and costs nothing: switch the oven off and let the cake cool inside it. Cracks do not happen during baking, they happen during fast cooling — the edges contract while the middle is still warm. The version with no oven at all is the no-bake strawberry cheesecake.
Ingredients
- 240 g vanilla biscuits
- 150 g melted butter
- 150 g ricotta
- 250 g sugar
- 600 g firm cream cheese
- 150 ml pouring cream
- 250 g white chocolate
- 6 eggs
- 1 tsp vanilla extract
- 150 g strawberries or red berries
- Juice of 1/2 lemon
Method
- 1
Grind the biscuits, mix them with the melted butter and line the base of a springform tin. Bake for 5 minutes at 220 °C and let it cool.
- 2
Beat the ricotta with 200 g of the sugar until creamy. Work in the cream cheese, the cream, the eggs and the vanilla, combining well.
- 3
Chop the white chocolate, melt it over a bain-marie or in the microwave and fold it gently into the previous mixture.
- 4
Pour the mixture over the biscuit base and bake at 180 °C for one hour. Switch the oven off and let it cool inside to avoid cracks.
- 5
Blend the strawberries with the remaining sugar and the lemon juice. Once the cold cheesecake is out of the tin, cover it with this sauce before serving.