Ricotta cheesecake with roasted blueberries

Name: Ricotta cheesecake with roasted blueberries
Ingredients: 250g cream cheese, softened; 225ml maple syrup; 2 eggs; Finely grated zest of 1 orange, plus the juice of 2 oranges; 1 tbs each cornflour and ground cinnamon; 1kg fresh ricotta; 1 vanilla bean, split, seeds scraped; 2 x 125g punnets blueberries; 1/2 cup (75g) roasted hazelnuts, chopped

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Servings: 10

Cost: $4.30 /serving

Author : Shannon Harley

shannon harley ricotta cheesecake cheesecake

Ricotta cheesecake with roasted blueberries

Ingredients

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250 grams cream cheese, softened225 milliliters maple syrup2 eggsFinely grated zest of 1 orange, plus the juice of 2 oranges1 tbs each cornflour and ground cinnamon1kg fresh ricotta1 vanilla bean, split, seeds scraped2 x 125 grams punnets blueberries1/2 cup (75 grams) roasted hazelnuts, chopped

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Instructions

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Step 1

Preheat oven to 180°C. Beat cream cheese and 1/2 cup (125ml) maple syrup with electric beaters on high speed for 5 minutes or until combined. Add eggs, orange zest, cornflour, cinnamon and ricotta, and beat for a further 5 minutes or until smooth and combined. Transfer to a 1.3L baking dish, then bake for 40 minutes or until golden and firm, but centre has a slight wobble. Cool, then chill for 3 hours.

Step 2

Before serving, preheat oven to 180°C. Combine orange juice, vanilla pod and seeds and remaining 100ml maple syrup in a small pan over medium heat, stirring until reduced and thickened. Place blueberries in a baking dish and spoon over 2 tbs orange syrup, reserving remainder to serve. Roast for 12-15 minutes until berries start to burst. Cool for 5 minutes.

Step 3

Top cheesecake with hazelnuts, blueberries and remaining orange syrup.