Step-11. Butter the side of spring foam and dust with crumbs.
Step-22. Blend the Ricotta to a smooth paste in a blender.
Step-33. With a beater beat the ricotta paste with egg yolk , half the sugar, flour well and add orange zest.
Step-44. Whisk egg whites till foamy, add a pinch of salt(tartar) and whisk till soft peaks formed. Add the rest of the sugar in stages and beat till firm peaks. (Merangue)
Step-55. Whisk the whip cream to a soft peak consistency.
Step-66. Add one third of the Merangue in step 4 to the whip cream and mix well. Then add this mixture to the Ricotta mixture of step 3.
Step-77. Fold in the balance egg white in 2 stages. Dust the blueberries with a little flour and gently add to the batter.
Step-88. Pour the batter in the prepared tin, sprinkle with the balanced blueberries.
Step-99. Bake this for 10 min at 190 then lower the temp to 175 and bake for further 50 min.
Step-1010. Let it cool on a wire rack for 10 min.Run a knife along the inside to release the cheese cake. This cheesecake can be served warm or cold too.