Berry & White Chocolate Cheesecake

Creamy ricotta paired with sweet berries are a match made in heaven. Delicious served as a dessert with fresh cream or as part of an afternoon tea.


Serves 4

Preparation Time

Cook time

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Cook's NoteRequires cooling / setting time.
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For the crust:

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

For the filling:

  • 250g good quality cream cheese, softened
  • 125g ricotta
  • 150g caster sugar
  • 1 Tbsp. finely grated lemon rind
  • 2 Tbsps. lemon juice
  • 1 vanilla pod, seeded
  • 2 free-range large eggs
  • 2 tsp corn flour
  • 2 tsp water
  • 100g white chocolate, melted
  • 125g mixed fresh berries


To make the crust:

Preheat the oven to 200°C. Process the biscuits in a blender until they resemble a fine breadcrumb, then mix with the desiccated coconut and butter.

Press into the Le Creuset 22cm Buffet Casserole to make a crust. Bake for 8-10 minutes until golden. Remove and leave to cool completely before adding the filling.

To make the filling:

Reduce the oven heat to 160°C.

Process the cream cheese, ricotta, sugar, lemon rind and juice, vanilla and eggs in a blender until smooth. Mix the corn flour and water until smooth. Then add to the cheese mixture along with the melted white chocolate and process to combine.

Pour over the biscuit base and sprinkle with berries. Bake for 45 – 55 minutes until golden and just set in the middle with a slight wobble.

Allow to cool at room temperature for 1 hour before serving.