Le Creuset: Berry & White Chocolate Cheesecake


  • 200g digestive biscuits
  • 80g desiccated coconut, toasted
  • 125g butter, melted
  • 250g good quality cream cheese, softened
  • 125g ricotta
  • 125g ricotta
  • 150g caster sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon rind, finely grated
  • 1 vanilla pod, seeded
  • 2 free range large eggs
  • 2 teaspoons corn flour
  • 2 teaspoons water
  • 100g white chocolate, melted
  • 125g mixed fresh berries
  • Method

  • Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 4.
  • To make the biscuit base, process the biscuits in a blender until they resemble fine breadcrumbs and then mix with the desiccated coconut and butter.
  • Press the mixture into the base and up the sides of the Le Creuset Signature Cast Iron 22cm Shallow Casserole to form a crust. Bake for 8-10 minutes until golden. Remove from the oven and then leave to cool completely before adding the filling.
  • To make the filling, reduce the oven heat to 160°C/ Fan 140°C/ Gas Mark 1. Process the cream cheese, ricotta, sugar, lemon rind and juice, vanilla and eggs in a blender until smooth. Mix the corn flour and water in a cup until smooth and then add to the cheese mixture in the blender 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.

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