Step 1: white chocolate base

1.   In a small, deep pan set over very low heat, melt the cacao butter and then add either the coconut powder or milk powder

2.   Add your sweetener which you have ground to a confectionery powder

3.   Add the salt and the vanilla extract. Continue cooking over very low heat, stirring continuously for about 1 to 2 minutes until you see most of the sweetener has melted and combined with the cacao butter

4.   Turn off your element and set aside for a moment

Step 2: cheesecake

5.   Add the room temperature cream cheese into your stand mixer bowl

6.   Add the white chocolate base you made in step 1 to the mixer bowl

7.   Add the ricotta, sour cream, sweetener, the heavy whipping cream, and the tablespoon of vanilla

8.   Begin by whisking at low speed until the ingredients are combined, and then increase the mixer speed to high

9.   Prepare the gelatin by pouring hot water into a small dish and adding the two envelopes of powdered gelatin. Stir until the powder has dissolved

10.   While continuing to whisk, carefully and slowly drizzle the lemon juice and prepared and liquified gelatin into the cheese mixture, being careful to pour into the center of the cream and cheese mixture

11.   Stop your mixer and scrape the sides and bottom of the bowl to ensure that all the ingredients, especially the cream cheese, do not stick to the side or bottom of the bowl

12.   Continue whipping for about five more minutes, until the cream and cheese mixture is silky smooth and there are no lumps

13.   This cheesecake does not need a crust or base so pour the cheesecake mix directly into a parchment lined 22 cm or 8 1/2 inch spring form pan

14.   Drop the pan onto your counter lightly, and also run a knife through the mixture to remove any air pockets

15.   Place the pan uncovered into your refrigerator for 4 to 5 hours or overnight

16.   When you are ready to serve, run an offset spatula or a very thin knife along the edge of the spring form pan, making sure you are touching the bottom of the pan

17.   Release the spring and carefully remove the side of the pan

18.   Serve naked or with a topping of your preferred fresh berries. Enjoy!