Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)
photo by InnerHarmonyNutriti
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Yields:
-
1 7-inch cake
- Serves:
- 8
ingredients
-
Crust
- 1⁄3 cup gluten-free oats, ground
- 1⁄3 cup almond meal (or almond slices ground in food processor)
- 1 tablespoon coconut sugar (or other natural sugar)
- 2 1⁄2 tablespoons butter or 2 1/2 tablespoons coconut oil, melted
-
Filling
- 2 eggs
- 1⁄3 cup coconut sugar (or other natural sugar)
- 1⁄2 teaspoon almond extract (optional)
- 16 ounces organic ricotta cheese
- 1 lemon
- 1 cup fresh blueberries
directions
- Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
- Add melted butter or coconut oil and mix well.
- Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
- Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
- Zest a lemon and then cut the lemon in half and juice it.
- Preheat oven to 325°F/165°C degrees.
- In another bowl, mix egg yolks, sugar, and almond extract.
- Add ricotta cheese, and lemon zest and juice and mix well.
- Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
- Bake in the oven for 80 minutes.
- Cool and refrigerate for several hours or overnight.
- Remove the cheesecake from the springform, infuse love, and serve!
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Reviews
-
We have lots of extra goat milk right now, so I spent the weekend making cheese and more cheese, then realized I needed a good ricotta recipe. This cheesecake hit the mark perfectly, and I was particularly pleased that it was gluten free and used sugar alternatives. I doubled everything to use my usual straightedge 10" pie pan, and it turned out spectacularly well, including the crust. Will definitely be using this recipe again, thanks for sharing it!