ricotta cheesecake

Prep time : 180mins

Cook time : 60mins

Serves 12

Per serving : 311kCal / Carbs 26g / Protein 9g / Fat 19g

250g cream cheese, softened
200ml maple syrup
2 eggs
2 oranges, juiced
1 tbsp cornflour
1kg fresh ricotta
2 tsp vanilla essence
250g blueberries

Start by preheating the oven to 180°C/350°F/gas 5. Line a baking tray with baking paper.
Using an electric mixer, beat together the cream cheese and maple syrup on high for about 5 minutes.
Next, add the eggs, orange juice, cornflour, ricotta and vanilla essence. Beat for another 4-5 minutes or until very smooth. Gently mix through the blueberries.
Place in the oven and cook for 40 minutes.
Cool for 4 hours in the fridge before serving.