Blueberry And Lemon Ricotta Cheesecake (Gluten-Free) Recipe

Name: Blueberry And Lemon Ricotta Cheesecake (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
2
Add melted butter or coconut oil and mix well.
3
Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
4
Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
5
Zest a lemon and then cut the lemon in half and juice it.
6
Preheat oven to 325u00b0F/165u00b0C degrees.
7
In another bowl, mix egg yolks, sugar, and almond extract.
8
Add ricotta cheese, and lemon zest and juice and mix well.
9
Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
10
Bake in the oven for 80 minutes.
11
Cool and refrigerate for several hours or overnight.
12
Remove the cheesecake from the springform, infuse love, and serve!

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Blueberry And Lemon Ricotta Cheesecake (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry And Lemon Ricotta Cheesecake (Gluten-Free)

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