Beetroot & Blueberry Baked Cheesecake


Preheat oven to 160°C. Line and grease the base of a springform cake tin. Place biscuits and melted butter into a food processor and blitz into fine crumbs. Tip the mixture into the cake tin and press firmly into the base. Place in fridge while making the filling.

To make the filling, place the sugar, cream cheese, eggs, ricotta, vanilla essence and beetroot into the food processor and blend until smooth. Lay most of the blueberries on the base in the cake tin and then top with beetroot mixture.

Place in the oven and bake for 40-50 minutes or until it is still slightly wobbly in the middle but set and golden around the edges. Leave to cool then remove from tin and top with the rest of the blueberries and serve with fresh cream.