1 1/4 c. graham cracker crumbs
3 tbsp. granulated sugar
1/3 c. butter, melted
5 eggs
1 c. granulated sugar
3 tbsp. all-purpose flour
1/2 tsp. ground mace or 1/4 tsp. ground nutmeg
2 containers (15 oz. each) whole milk ricotta cheese
2 c. fresh blueberries, rinsed & drained

To prepare crust: In a medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly onto bottom of 9 x 1 1/2 inch springform or false-bottom cake pan. Preheat oven to 350 degrees.

To prepare filling: In a 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 a prepared pan and place on cookie sheet; bake about 1 1/4 hours 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. Remove side of pan. Garnish top with fresh blueberries and mint leaves, if desired. Makes 8-10 servings.