Pre heat oven to 180 degrees or 375 fahrenheit. Place gelatine in a tea cup, then bring approx. 200ml of water to the boil.
Meanwhile, combine ricotta cheese, stevia, vanilla essence, caramel essence in a food processor or a mixing bowl and blend until combined. If using electric beaters, mix until smooth.
Pour 50ml of the boiling water into the cup with gelatine and stir continuously for about 1 minute until completely dissolved. Then transfer liquid into the cheese mixture and blend / mix for a further 30 seconds.
Fold in the blueberries and caramel bits, then transfer into a lined and lightly greased spring form cake tin and bake for 45. Minutes or until cake starts to turn a light brown around the edges.
Note: I serve this with extra blueberries and a light whipped cream with a coffee for my afternoon tea!