GINGER RICOTTA CAKE WITH BLUEBERRIES

1. Preheat the oven to 175°C (155°C for a fan oven). Melt 45g butter. Grease the springform pan with the remaining butter. Finely chop the biscuits in a food processor and mix with powdered sugar. Add melted butter and mix together thoroughly. Distribute the mixture on the   springform pan base  , press firmly and form an approx. 3 cm high edge._cc781905-5cde-3194- bb3b -136bad5cf58d_8springform pan Cover 3194-bb3b-136bad5cf58d_external in aluminum foil up to the upper edge (place two lengths of aluminum foil crosswise on top of each other, place the mold on top and fold the foil upwards). Bake the biscuit base for about 10 minutes on the second rack from the bottom, then allow to cool for 15 minutes.

2. Using a hand mixer, whip the ricotta until fluffy. First 100g sugar, then beat in the eggs one after the other. Stir in mascarpone, then fresh and candied ginger, citrus zest (save 1/2 tsp lemon zest), lemon juice and starch. Pour the ricotta filling into the prepared biscuit base.

3. Place the springform pan in a deep baking tray filled with approx. 2 cm of hot water. Bake the ricotta cake in the water bath on the second rack from the bottom for about 65 minutes until the surface is golden. Remove from the oven and run a knife around the edge between the base and the filling to avoid cracking the top as it cools. Allow to cool to room temperature first, then refrigerate for at least 6 hours.

4. Mix 350g blueberries with 1 tsp starch, 50g sugar and some lemon zest and boil for 1 minute while stirring until the sauce thickens. Then let cool for about 1 minute and spread on the outer edge of the cheesecake. Place the remaining blueberries in the center of the fruit ring. Place the cake back in the fridge until the fruit has cooled, then remove from the mold.

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From Living at Home - August 2010 issue