Blueberry Italian Cheesecake
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter or margarine, melted
5 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 (15-ounce) containers whole milk ricotta cheese
2 cups fresh blueberries
In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of a 9-inch springform or false-bottom cake pan.
In a large mixing bowl, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, mace and nutmeg, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place pan on a baking sheet.
Bake in a preheated 350*F (175*C) oven about 1 hour and 15 minutes or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill several hours or overnight.
When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired