Leila's Heavenly Cheesecake

Ok, I know.
It was just two days ago that I said mine would be a "light" kitchen blog... and it will be, I promise!
But for today, just for today, let's go crazy.
I haven't touched sweets in two months now, it was about time for a break. And I have Leila Lindholm's book sitting on my shelf, and I have her New York Cheesecake sitting in my brain... not a good combination!

Everybody who knows me, knows I love cheesecake. I ate it for the first time two years ago, in London, and I hopelessly fell in love.
I tried to recreate the perfect cheesecake many, many, many times. It would never come out as I wanted it to.
Not until today.
This cheesecake, Leila's cheesecake, is it. It's the King of Cheesecakes. It's just downright perfect.
Try it, please.
Even if you then have to live off salad and vegetable soup for the rest of the day, as I did.
Just serve yourself a generous slice and be happy. This cake is pure happiness.




For the base:
300 gr digestive cookies
150 gr melted butter

Filling:
600 gr cream cheese
250 ml ricotta cheese
90 gr granulated sugar
50 gr cornstarch
2 tsp icing sugar
3 eggs
100 ml heavy cream
200 gr white chocolate
75 gr berries

Smash the cookies until they turn to dust, add the butter and press everything on the bottom of a 26 cm-diameter cake pan. Bake at 170°C for 10 minutes, then let cool.

Whip cream cheese and ricotta until creamy, add the sugar, cornstarch and icing sugar. Meanwhile, melt the chocolate.
Whip the eggs, one at a time, then add the heavy cream and incorporate it into the cheese mixture. Stir well.
Add the melted chocolate, stir, and pour over the cookie base.
Sprinkle with the berries (fresh or frozen, whatever. I used frozen and it came out perfect!)
Cook in the oven at 170°C for 40 min, covering it with aluminum foil for the last 20 min.
Then turn off the oven and let rest for 30 minutes after taking it out.
Let cool on the counter, then eat eat eat!