With a creamy top and buttery biscuit base, who can resist this classic dessert? To prepare, in a large bowl add the ricotta, yogurt, eggs, syrup, vanilla and almonds, and beat with a wooden spoon until everything is very well mixed. Pour onto the base, scatter over blueberries and bake for 10 mins. Then turn the oven down to 110C/90C fan/gas 1 /4 and cook for 30-35 mins more. The cheesecake should still have a bit of a wobble in the middle when you gently shake the tin. Turn off the oven and leave the cheesecake inside to cool and set. Chill before serving.