Blueberry swirl cheesecake
- 300g blueberries
- 3 1/2 tablespoons honey
- 50g buckwheat groats (ideally sprouted)
- 100g macadamia nuts
- Sea salt
- 250g mascarpone
- 250g ricotta
Set aside 100g of the blueberries for the topping. Put the remaining blueberries in a saucepan with 1/2 tablespoon of the honey over a low-medium heat for 6-8 minutes until the blueberries begin to break down, leaving some of the blueberries intact. Transfer to a small bowl and place to one side.
Put the buckwheat, macadamia nuts and a generous pinch of salt in a food processor and pulse to a fine crumb texture. Add 2 tablespoons of the honey and pulse again to combine. Use a 15cm square baking tin, ideally with a removable base, or line a 15cm square tin with baking paper so that you can easily lift out the cheesecake. Press the buckwheat mixture evenly into the tin. Put in the fridge for about an hour to firm up.
Put the mascarpone, ricotta and 1 tablespoon of honey into a large bowl and beat until thick and evenly combined (if you can use an electric whisk).
Remove the base from the fridge. Spread half the blueberry mixture evenly over the buckwheat base. Then add half of the mascarpone mixture and spread evenly. Add the remaining blueberry mixture and then finally the remaining mascarpone mixture. Using a skewer or tip of a knife, swirl into the cream to create a ripple effect. Smooth the top and sprinkle over the reserved blueberries. Put into the freezer for 3 hours (you can leave it for longer but you will need to allow 1 hour for the cheesecake to defrost). To serve cut into eight slices.