400gm ricotta cheese
250gm cream cheese
¼ cup maple syrup
2tbs caster sugar
250gm self raising flour
½ cup pecans, finely chopped
¼ cup caster sugar
100gm butter, chilled and chopped
Grease and line a 20cm springform cake tin
Preheat oven to 160C
Place butter, sugar and flour in a food processor and process until mixture resembles fine breadcrumbs.
Add the egg, milk and pecans and process until mixture just comes together.
Remove dough and wrap in cling film. Refrigerate for 10 mins.
With 2/3 of the dough, roll out to about a 30cm round
Line the cake tin with the dough. Return to the fridge
In an electric mixer combine the ricotta, cream cheese, maple syrup and sugar.
Beat to combine until smooth.
Fold the blueberries through the cream cheese mixture.
Pour filling into the prepared tin.
Roll out the remaining pastry and place on top of the cheesecake.
Pinch edges of the dough together to enclose.
Place tin in the oven and bake for 45minutes or until golden.
Cool in the oven for 2-3hours and then refrigerate overnight.
Dust with icing sugar and serve with a blueberry compote and cream if desired.