- 3 oz amaretti cookies
- 2 oz honey graham crackers (about 4 whole crackers), coarsely crushed
- Pinch of kosher salt
- 5 Tbsp unsalted butter, melted
- 1 tsp unflavored powdered gelatin
- 3/4 cup chilled heavy cream
- 2 (8 oz) pkg cream cheese, softened
- 3/4 cup fresh ricotta cheese
- 3/4 cup sugar
- Pinch of salt
- 1/4 cup mascarpone cheese
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 1 cup raspberries
- 1 cup blackberries
- 2 Tbsp chopped fresh basil, plus ribbons for garnish
Preheat oven to 350°.
To make the crust, in a food processor fitted with the blade attachment, pulse amaretti with graham crackers and salt until finely ground. Transfer crumbs to a small bowl and stir in butter. Press crumbs evenly over bottom and halfway up side of an 8” springform pan. Bake until crust is set, about 10 minutes. Cool on a rack.
To make the cheesecake, in a microwave-safe dish, sprinkle gelatin over 2 tablespoons of cold water. Let stand until gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat cream until soft peaks form; refrigerate.
In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, ricotta, sugar, and salt and beat until light and fluffy, about 5 minutes. Add mascarpone and lemon juice and beat to combine.
Microwave gelatin until melted, 5 seconds. Scrape into cream cheese mixture and beat until incorporated. Fold in whipped cream. Pour mixture into cooled crust and smooth surface. Refrigerate cake until firm and set, 3 hours.
To make the fruit, in a medium saucepan over high heat, add honey, 1 cup water, berries, and 2 tablespoons basil. Bring to a boil, reduce heat to low and cook, stirring occasionally, until honey is dissolved and berries have broken down a bit, about 3 minutes. With a slotted spoon, transfer berries and basil to a bowl. Boil syrup until thickened, about 5 minutes. Serve fruit and syrup over cheesecake and garnish with basil ribbons.