Berry and white chocolate cheesecake

Berry and white chocolate cheesecake

0:15 To Prep
0:15 To Cook
8 Servings
Average Rating
Difficulty Easy

Decadent white choc, ricotta and berries make a superb dessert.


  • 1/2 pack Granita biscuits (or other plain biscuit)
  • 50g almond meal
  • 80g Butter, melted
  • 350g Cream cheese
  • 150g Ricotta
  • 1/2 cup Caster sugar
  • 2 Eggs
  • 1 tspn grated lime zest
  • 1/2 tspn Vanilla extract
  • 100g white chocolate, melted
  • 100g Frozen raspberries

Step 1

Whiz biscuits and almond meal together in a food processor until fine crumbs. Add butter and whiz to combine. Press mixture firmly down in the base of spring form pan, using the base base of a glass. Set in fridge.

Step 2

Whiz all remaining ingredients other than raspberries to combine (or mix together using a potato masher). Pour mixture into the spring form pan over the set base. Sprinkle the raspberries evenly across the top.

Step 3

Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2. Once at pressure, lower heat and cook for 15 minutes.

Step 4

After 15 minutes, place under a cold tap to quickly reduce pressure. Lift cheesecake out (it will still be a bit wobbly).

Step 5

Allow to cool for 10 minutes. Remove the silicone sides and place the warm cheesecake in the fridge to set (approx 1hr).


Swanky g

It did not set. Needs lemon juice .


Do not remove silicone sides after 10 mins!! Follow your gut unlike I just did. You end up with an absolute mess otherwise. Cheesecake does taste quite nice however.

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