Blueberry Cheesecake
cup butter
1 cup rolled oats
1 cup wheatmeal biscuits, finely crushed
2 tbsps soft brown sugar
Filling
12 oz light cream cheese
3.5 oz fresh ricotta cheese
cup sugar
cup sour cream
2 eggs
1 tbsp finely grated orange rind
1 tbsp plain flour
Topping
1 cup fresh blueberries
cup blackberry spreadable fruit or conserve
cup cherry brandy

1. Brush a 20cm/8inch round, deep spring-form tin with melted butter or oil and line the base with non-stick baking paper. Melt the butter in a pan, add the oats and biscuit crumbs and mix well. Stir in the sugar. Press half the biscuit mixture into the base of the tin and gradually press the rest around the side, to about 2cm/1inch below the rim, using a glass to firm it into place. Refrigerate for 10-15 minutes. Preheat the oven to moderate 350F/180C.


3. Topping: Scatter the blue-berries on top of the cheese-cake. Serve the spreadable fruit or conserve into a pan with the brandy. Stir over medium heat until smooth and then simmer for 2-3 minutes. Carefully brush over the blueberries.

2. Filling: Beat the cream cheese, ricotta, sugar and sour cream with electric beaters until smooth. Beat in the eggs, rind and flour until smooth. Pour into the crust, put the tin on a flat oven tray to catch any drips and bake for 40-50 minutes, or until just set. Remove from the oven but leave in the tin to cool. If you have time, it is best to refrigerate the cheesecake overnight.

     Serves 8 to 10.