White Chocolate, Ricotta & Berry Ripple Cheesecake

For the best results, make this cheesecake the day before to leave in the fridge to set overnight — or you can make it on the day. If you don’t have a kitchen processor, place the biscuits into a bag and hit them with a rolling pin until they resemble crumbs.

* For the berry puree, blend 1 cup of berries and strain through a sieve to remove the pips. No need to add sugar.

This recipe was originally published in Viva Magazine – Volume Six.