BLUEBERRY ITALIAN CHEESECAKE

BLUEBERRY ITALIAN CHEESECAKE

1 1/4 cups graham cracker crumbs 1/2 tsp ground mace 3 tbsp sugar 1/4 tsp ground nutmeg 1/3 cup margarine or butter, melted

2 containers (15 oz ea) ricotta cheese (whole milk) 5 eggs 1 cup granulated sugar 3 tbsp all-purpose flour 1 pint blueberries

In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of 9 x 1-1/3 spring-form or false-bottom cake pan. In large bowl of electric mixer, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour and mace, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place on cookie sheet. Bake in a preheated 350 degree oven about 1-1/4 hours or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill 4 or more hours. 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. Yield: 8 to 10 servings. (Best when served chilled, preferably the next day.)