Gluten Free Lemon Blueberry Cheesecake Recipe

Name: Gluten Free Lemon Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 cup sorghum flour; 1/2 teaspoon xanthan gum; 2 tablespoons sugar; 1/8 cup brown sugar; 3 tablespoons unsalted butter, melted; FILLING; 16 ounces cream cheese, room temperature; 2 eggs; 1 large lemon, zested and juiced; 1/2 cup sugar; 1 - 1 1/2 cup fresh blueberries

Servings: persons

CRUST
1 cup sorghum flour
1/2 teaspoon xanthan gum
2 tablespoons sugar
1/8 cup brown sugar
3 tablespoons unsalted butter, melted
FILLING
16 ounces cream cheese, room temperature
2 eggs
1 large lemon, zested and juiced
1/2 cup sugar
1 - 1 1/2 cup fresh blueberries

1
Pre-heat oven to 350.
2
Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
3
CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
4
Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
5
Lower oven temperature to 325u00b0F.
6
FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
7
Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
8
Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.

817

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 cup sorghum flour, 1/2 teaspoon xanthan gum, 2 tablespoons sugar, and more.

Yes, Gluten Free Lemon Blueberry Cheesecake 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.

Gluten Free Lemon Blueberry Cheesecake

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