Ricotta cheesecake with roasted blueberries

Name: Ricotta cheesecake with roasted blueberries
Yield: 10
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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by Shannon Harley

delicious. team

Jan 03, 2016

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

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

Method

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.
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.
3.

Top cheesecake with hazelnuts, blueberries and remaining orange syrup.