Rich and delicious, this easy to make baked cheesecake combines berries and chocolate. It’s perfect for entertaining because it can be made a day or two ahead..
Baked Blueberry and White Chocolate Cheesecake
1 1/2 cups digestive biscuits, crushed
1/3 cup almond meal
1 tspn cinnamon
80g butter, melted
21/4 cup cream
200g white chocolate melts
500g cream cheese, chopped and softened
1/2 cup sugar
1 cup smooth ricotta
Finely grated rind and juice of 1 lime
2 punnets blueberries, reserve half a punnet for decoration
White chocolate curls, for decoration
To begin making your baked blueberry and white chocolate cheesecake, preheat the oven on top and bottom element 150°C
In a bowl combine the crumbs, almond meal, cinnamon and melted butter, mix well. Press the crumbs evenly across the base of a greased and fully lined 24cm spring form pan. Chill.
In a small saucepan combine the white chocolate and cream, stir over induction setting 3 until just melted, remove from the heat and cool slightly.
Beat the cream cheese and sugar in a bowl with an electric mixer until smooth , add the ricotta and eggs and beat until just combined. Do not overbeat. Fold through the lime rind then the chocolate mixture until smooth. Pour half of the filling into the prepared base, top with half the berries, pour in the remaining filling and scatter over the remaining berries.
Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required.
Decorate the baked blueberry and white chocolate cheesecake with reserved blueberries and chocolate curls.