Layered Berry Ricotta Cheesecake with a Biscoff Crust

Sweet, creamy, a bursting with summer berries! Layers of rich, decadent cheesecake, buttery crumble, roasted berries, and a biscoff cookie crust. Then topped with fresh whipped cream and macerated berries.

Ingredients

Roasted Berries

• 2 cups fresh or frozen strawberries, quartered
• 1 cup blueberries
• 1/3 cup fresh or frozen blueberries

Brown Sugar Crumble

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1 tsp. ground cinnamon
• 1 tsp. salt

Ricotta Cheesecake

• 15 oz. Whole milk ricotta
• 16 oz. cream cheese softened
• 10 oz. sour cream or Greek yogurt
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tsp. vanilla extract

Biscoff Cookie Crust

• 1 (8 oz) pack Biscoff cookies
• 1/3 cup unsalted butter, melted

For the topping

• 1 cup strawberries, trimmed and halved
• 1 cup blueberries
• 1/3 cup granulated sugar
• 2-3 cups freshly whipped cream

Directions

Starting with the roasted berries and buttery crumble, preheat the oven to 400 degrees.

In a medium bowl combine together the brown sugar crumble ingredients and mix together until crumb like texture. Then line a rimmed baking pan with parchment paper and pour out evenly onto half of a baking pan.

Add the quartered berries onto the opposite side of the baking pan and toss in sugar.

Place in the oven to roast for about 15 minutes. Then set it aside to cool.

To make the biscoff cookie crust, in a food processor with a metal blade attachment, add the cookies and pulse until a fine crumb. Pour in the melted butter and continue until it’s like a fine wet sand. Pour out into a spring-form pan and press down evenly along the bottom and sides.

Reduce heat to 350 degrees. Bake for 10 minutes, then remove from oven and let cool slightly.

For the Ricotta cheesecake filling, in a stand mixer with a paddle attachment, add the cream cheese, sour cream, and sugar and mix until smooth. Then add the eggs, flour, butter and vanilla and continue to mix until its really smooth.

To assemble the cheesecake, pour half of the cheesecake batter into the bottom of the crust. Layer with the roasted berries, try not to get too much juice, and spoon over 2/3 of the crumble. Then pour the remaining cheesecake batter over the top.

Bake for 50-60 minutes, until the center is set but slightly jiggly.

Then turn off the oven and let the cheesecake cool inside the oven for 20 minutes with the door cracked. Remove and let chill in the fridge for at least 2-4 hours or overnight.

To serve, toss the remaining berries with the sugar, and set aside for 15 minutes to get juicy. Then top the cheesecake with fresh whipped cream and the juicy strawberries to enjoy! Garnish with mint and edible flowers if you wish. Keep in the fridge for 5-7 days.