Blueberry Ricotta Cake

A deliciously light cheesecake with a hint of orange and sweetness of blueberries. A quick and easy bake ready in a little over an hour!

Ingredients

• 3 eggs
• 1 cup sugar
• 750 ricotta cheese
• 1 tsp vanilla extract
• 1 orange, zest
• 1 1/4 cup self raising flour
• Pinch of salt
• 2 x 125g punnets blueberries
• Extra orange zest for topping

Method

1. Preheat the oven to 175°C. Grease and line a 9” round baking pan.
2. In an electric mixer whisk 3 eggs and sugar until light and fluffy. Add ricotta and whisk until blended and smooth. Add vanilla extract and zest and mix through.
3. Fold in SRF and salt then fold in 3/4 of the blueberries. Pour the batter into baking pan and add remaining blueberries to the top of batter.
4. Bake at 180°C for 50 to 55 minutes, until set in the middle. Turn off oven and let cake sit inside for further 15 minutes.
5. Let cake cool down completely before removing from pan and refrigerate for at least 1 hour before slicing. Sprinkle with powdered sugar and extra zest to serve.