Forget the diet, Simon Rimmer's meringue cheesecake is rich and delicious. The hidden blueberries add a great fruity pop!
Preheat the oven to 180C/350F/Gas 4.
Combine the biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin.
Melt the chocolate in a bowl over a pan of simmering water without stirring (ensure that the bowl does not touch the water).
Blend the cream cheese, ricotta, eggs, sugar and vanilla seeds in a food processor until smooth. Add the melted chocolate and blend until well combined.
Fold the crumbled meringue and the blueberries into the cream cheese mixture.
Spoon the mixture onto the base and smooth the top. Bake the cheesecake in the oven for about one hour, or until the cake is springy to the touch. Allow to cool in the tin.
When cool, turn out of the tin and serve in slices with chocolate sauce and a quenelle of whipped cream.
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