Baked blueberry and ricotta cheesecake
OK, so the blueberries in this recipe are baked, which means a bit of their powerful antioxidant properties will be lost, but having said that, this baked cheesecake is still completely divine and well worth whipping up.
Put the digestive biscuits in a food processor and blend them until they are quite fine. Alternatively, place them in a plastic bag and bash them with a rolling pin to break them up. Mix the crushed biscuits with the melted butter and tip the mixture into the prepared tin. Press the biscuit mixture down into the base of the tin to form an even base layer.
Wash the processor bowl and blade, reset and add the ricotta cheese, the creme fraiche, the eggs, the caster sugar, the lemon zest and the vanilla extract. Blend for a few seconds until the mixture is smooth and well combined.
Next, using a fork, ever so slightly crush 100g (3ƒoz) of the blueberries and then stir them into the mixture in the food processor.
Pour the mixture from the food processor onto the biscuit base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a level layer (minding the loose bottom of tin!). Bake it in the oven for 40-45 minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you gently shake the tin. Remove the cheesecake from the oven and set it aside to completely cool before storing in the fridge overnight. Don't worry if the top has cracked when you take it out again, as the remaining blueberries will cover this.
Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer it to a serving plate and scatter the remaining blueberries on top. Dust with icing sugar and serve.