Ingrédients pour Blueberry And Lemon Ricotta Cheesecake Gluten Free
- Gluten Free Oats
- ½ cup almond flour
- Coconut Sugar
- Butter
- 8 large eggs
- 1 teaspoon almond extract
- 2 cups whole milk ricotta cheese
- 1 large lemon
- Fresh Blueberries
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Comment préparer Blueberry And Lemon Ricotta Cheesecake Gluten Free
- Preheat oven to 325°F (165°C).
- Make the crust: In a medium bowl, combine 1 ½ cups gluten-free rolled oats, ½ cup almond flour, and 1 tablespoon granulated sugar.
- Add 6 tablespoons (3 ounces) melted unsalted butter or coconut oil and mix until well combined.
- Press the mixture firmly into the bottom of a 7-inch springform pan. Freeze for 15 minutes.
- Prepare the filling: In a large bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, and 1 teaspoon almond extract until pale and thick.
- Add 2 cups whole milk ricotta cheese, the zest and juice of 1 large lemon, and mix until well combined.
- In a separate bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the ricotta mixture until just combined.
- Gently fold in 1 ½ cups fresh blueberries.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 80-90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
38g
Carbs
2g
