This is a perfect make-ahead dessert for the holiday season. Using lower fat cream cheese makes it lighter without losing the wow factor of a freshly baked cheesecake.This freezes well and will keep for up to 4 days in a refrigerator after baking.

Serves 8-10

400g extra-light cream cheese

500g ricotta cheese

4 medium free-range eggs

250 – 300g vanilla sugar

Zest and juice of 1 large or 2 small limes

25g cornflour

200g fresh blueberries

For the base

60g ground almonds

100g plain flour

60g vanilla sugar

100g chopped butter at room temperature

Preheat oven to 150°C / 130°C fan / gas mark 3 .

Prepare the base first. Combine ground almonds, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a dough forms.

Grease a 20cm non-stick round spring-form tin. Press the mixture evenly into the base. Bake for 15 minutes or until golden. Set aside.

To make the filling, place the cream cheese, ricotta, eggs, sugar and zest in the bowl of a food processor.

Combine the cornflour and lime juice until smooth and add to the cheese mixture. Process the mixture until smooth. Place half the mixture on the base. Evenly scatter half the blueberries over the mixture. Top with the remaining filling and finish with the remaining blueberries.

Gently shake the tin to pop any air bubbles. Bake for 1 hour and cool to room temperature before chilling in the refrigerator.

Serve with fresh berries and a spoon of half-fat crème fraîche. Sprinkle over a little fresh lime zest.