Ricotta Cheesecake with Blueberries

Although I have a sweet tooth, I'm not very keen on baking. So many ingredients and accuracy is very important. Needless to say of course all the calories involved. Don't get me wrong, I don't calorie count but still. So how do you make a cake which is easy, fast and the calorific content does not reach four figures per portion? I like ricotta and once a colleague brought a ricotta cheesecake to work. After extensive research and experimenting with different recipes I have finally come up with my own version.

Preparation time: 15 minutes

Baking time: 40 minutes

Ingredients

500g ricotta
3 medium eggs
125ml single cream
120g caster sugar
2 teaspoon of honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract (if you don't have any at home-don't worry about it!)
Blueberries- as many as you like! You can replace these with strawberries if you prefer them
For the base
6 digestive biscuits
50g unsalted butter

You will need a loose-bottomed cake tin, 20cm diameter

Method

Preheat the oven to 180 degrees (gas mark 4)

Grease the bottom and sides of the cake tin.

Crush the biscuits finely until they form very fine crumbs-you can do this in a food processor. Add the melted butter and mix in. Press down in the bottom of the tin to make an even layer. Part 1 done!

Now for part 2: Put all the other ingredients except the blueberries in a bowl and using a hand blender mix together for a few seconds until runny and smooth-alternatively you can use a food processor.
Poor into the tin and gently shake so that it forms an even layer. Sprinkle the blueberries evenly on top.
Place in the oven and bake for 40 minutes until it just starts turning brown. If not leave for a little longer.
Remove from the oven and allow to cool before leaving in the fridge overnight or a few hours. It should be come out of the cake tin easily- if not run a knife around the edges

TIP: I line the bottom of the cake tin with grease proof paper, which I cut to the same shape and grease that. It makes it so much easier to take the cake off the bottom of the tin!