185g -200 g graham cracker crumbs (blend it with blender)
15 ml olive oil
2 Tbs olive oil to brush the bottom of the springform
750 g cream cheese, at room temperature
100 g sugar
1/2 vanilla extract
200 g white chocolate
250 g ricotta cheese
225 g blueberries, keep some for decorations
4-6 strawberries for decorations
Prepare the crust:
Mix all ingredients together and press it onto the bottom of 8″ round springform pan. Bake for about 10-12 minutes or until slightly brown. Let cool while you prepared the cheesecake batter.
Prepare the cheesecake batter:
With a paddle attachment, mix the cream cheese, ricotta, vanilla and sugar until smooth. Add the egg, one at a time. Mix well. Melt the white chocolate and mix it into the batter. Lastly, add the berries and mix well.
Pour onto the prepared crust. Bake in waterbath at 150 Deg C for about 60minutes, or until the edges are set but the center is slightly jiggly when shake gently.
Then place it on the second shelf not too close to the grill element for 5-7 minutes just to gives it a light burn look. Let cool and refrigerate overnight. Before serving, decorate with berries.
Note: You can use 95 g almond powder plus 55 g graham crackers, add 30 g sugar and use 3 Tbs melted butter instead to make the crust. Thus you can use 150 g mango puree. You don’t have to place it in grill to give it a light burn look.