|Light cheesecake with ricotta, cream cheese, sour cream, white chocolate and mixed berries|
The recipe for this cheesecake has been in my recipe binder for months. Ever since I sampled a tiny piece of raspberry and white chocolate cheesecake at the David Jones Food Hall last year, I fell in love with it and wanted to make the same (or something similar). It was light, creamy and smooth, not at all like the dense New York cheesecakes (which I also love, in small quantities).
The recipe I used here is from Home Beautiful and it's a relatively light, creamy and fluffy cheesecake with the addition of sour cream and ricotta. However, I would have preferred to use purely raspberries instead of mixed with blueberries, for more tartness. I also reduced the quantity of vanilla extract called for in the recipe (originally one tablespoon, which sounds like a little too much).
Here is the recipe for this delicious cake, adapted from Home Beautiful:
White Chocolate and Berry Cheesecake
100g plain sweet biscuits60g butter, melted
200g cream cheese
200g ricotta cheese
1/2 cup caster sugar
1 tsp vanilla extract
300g sour cream
100g white chocolate, finely chopped
300g mixed berries (fresh or frozen)
extra sour cream and fresh raspberries, to serve
1 Preheat oven to 160°C. Lightly brush a 20cm x 6cm springform pan with a little melted butter and line the base with baking paper.
2 To make base, process biscuits in a food processor until crushed. Add melted butter and process to combine. Spoon biscuit base into springform pan and press down base firmly using a small glass. Refrigerate for 20 minutes.
3 To make filling, using an electric mixer, beat cream cheese until smooth. Add ricotta cheese and sugar, and beat until smooth. Add eggs, one at a time, and beat to combine. Add vanilla and sour cream, and beat to combine.
4 Using a large metal spoon, fold through chocolate and half of the berries. Spoon filling into prepared base and sprinkle with remaining berries. Place springform pan onto a baking tray and bake for 1 hour, or until cheesecake trembles when sides are tapped. Turn oven off and leave door ajar to cool for 1 1/2 hours. Remove cheesecake from oven and allow to cool completely. Refrigerate overnight. Serve with extra sour cream and fresh raspberries.