Ingredients

The following ingredients have 8 Servings
  • 15 digestive biscuits (finely crumbled)
  • 2 +1/2 tbsp butter (melted ( I've used coconut oil ))
  • 1 teaspoon yuzu juice
  • 500 gr/17.5oz ricotta cheese (well drained)
  • 150 gr/5oz granulated sugar
  • zest of 1 orange
  • 1 tablespoon yuzu juice
  • 1/2 vanilla pod seeds (optional)
  • 1 cup blueberries
  • yuzu powder (to sprinkle)

Instruction

  • In a bowl mix together all the cheesecake base ingredients.
  • Put the mixture into a cake tin and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base.
  • Put the tin into the fridge to set for about 30 min.
  • In the meantime prepare the filling. Put ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
  • Add in the orange zest,yuzu juice and vanilla bean, and mix by hand until combined.
  • Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
  • Return to the fridge until set ( at least for 4 h). Decorate with fresh blueberry and yuzu powder and serve. Enjoy!