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.