- A little butter for greasing
- 25g amaretti biscuits, crushed
- 500g ricotta
- 4 eggs, separated
- 3 tbsp plain flour
- 250g golden caster sugar
- Finely grated rind of 2 oranges
- 5 tbsp Cointreau or Grand Marnier
- 300g blueberries
- Juice from one of the oranges
Butter a 25cm round springform cake tin and dust with the crushed amaretti.
Preheat the oven to 180C.
Put the ricotta, egg yolks, flour, sugar, orange rind and liqueur in food processor and whizz until blended.
In a bowl, whisk the egg whites until stiff, then gently fold into the ricotta mixture. Pour the mixture into the cake tin and bake for 40 mins until just golden and springy to the touch.
Remove from the oven and cool on a wire rack. Once cool, chill in the tin. Don’t worry if it sinks.
Put the blueberries in a small pan along with the orange juice. Bring to the boil then bubble gently until it has gone syrupy but the berries are still relatively intact. Leave to cool.
To serve, cut a wedge of cheesecake and spoon over some blueberries