Baked Blueberry Cheesecake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 26 x 5cm or 2 x 18 x 4cm rings

Ingredients

250 g cream cheese, room temperature
1 lemon, zest only
140 g caster sugar
200 g ricotta cheese
150 g egg (3 x 55 g eggs)
1 x 26 x 5cm or 2 x 18 x
4 cm shortcrust tart cases, blind baked
200 g blueberries, fresh or frozen

Method
1. Beat the cream cheese, lemon zest and sugar until smooth.
2. Add the ricotta cheese and continue to mix.
3. Add the eggs individually to the cheese base, mixing well with each addition. Scrape down the mixing bowl occasionally.
4. Pour the cheese mixture into the blind baked pastry case/s.
5. Sprinkle the blueberries over the surface.
6. Bake the large cheesecake for 50-60 minutes at 165°C. Bake the small cheesecakes for 40-50 minutes at 170°C. When cold, dust with icing sugar.

Storage
The cheesecake should be stored refrigerated at 4°C. It should be served at room temperature.

Variations
Add some almond flakes or compromising nuts.