How to make
Melt the butter and add the brown sugar. Stir, until it melts.
Grind the pumpkin seeds and walnuts in a blender. Blend a few times for a short while. It is best if larger pieces remain.
Pour the oats, walnuts, pumpkin seeds, coconut shavings and vanilla in a bowl and pour the mixture over the melted butter.
Stir well.
Cover the bottom of the baking mold with baking paper with a removable bottom (9.4″ /24 cm/) and pour the mixture for the base. Flatten and press it with the bottom of a cup and make sure to form a boarder.
Lay the base for the unique cheesecake in a preheated oven at 280°F (140°C) oven for 25 minutes.
Then remove it from the oven and leave it to cool completely.
Meanwhile, prepare the cream.
In a bowl, combine the mascarpone, ricotta and Philadelphia. Add 2 tbsp. of liquid honey and stir.
Melt the white chocolate in a water bath and add it in a thin stream to the cheese mixture. Stir.
Pour the cream on the chilled base and level it out with a spatula.
Put cheesecake with mascarpone and ricotta in the refrigerator for 4-5 hours - preferably overnight.
Just before serving, decorate it with fresh strawberries and ground pistachios.
Enjoy my mascarpone and ricotta cheesecake!
