Blueberry And Lemon Ricotta Cheesecake Gluten Free Recipe

Indulge in this light and refreshing Gluten-Free Blueberry Lemon Ricotta Cheesecake! Ricotta cheese makes it lower in calories, carbs, and fat than traditional cheesecakes, while still delivering a creamy texture and boost of minerals. The bright flavors of lemon and juicy blueberries create a taste sensation that's both healthy and delicious. Perfect for a summer dessert or any occasion where you want a guilt-free treat. Get the recipe now and elevate your baking game!

Prep Time 30 mins
Cook Time 100 mins
Calories 187.8 kcal
Protein 18g
Rating 5.0 (2 Reviews)
Blueberry And Lemon Ricotta Cheesecake Gluten Free 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry And Lemon Ricotta Cheesecake Gluten Free

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How to Make Blueberry And Lemon Ricotta Cheesecake Gluten Free

  1. Preheat oven to 325°F (165°C).
  2. Make the crust: In a medium bowl, combine 1 ½ cups gluten-free rolled oats, ½ cup almond flour, and 1 tablespoon granulated sugar.
  3. Add 6 tablespoons (3 ounces) melted unsalted butter or coconut oil and mix until well combined.
  4. Press the mixture firmly into the bottom of a 7-inch springform pan. Freeze for 15 minutes.
  5. 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.
  6. Add 2 cups whole milk ricotta cheese, the zest and juice of 1 large lemon, and mix until well combined.
  7. In a separate bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
  8. Gently fold the egg whites into the ricotta mixture until just combined.
  9. Gently fold in 1 ½ cups fresh blueberries.
  10. Pour the filling into the prepared crust.
  11. 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).
  12. Bake for 80-90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
  13. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
  14. Remove from the oven and let cool completely on a wire rack.
  15. 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

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Sweets & Sides Desserts European American Healthy Vegetarian Gluten Free Summer Recipes Baking

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Time To Make Course Main Ingredient Cuisine Preparation Desserts Eggs Dairy European Italian Cheese Dietary Gluten Free Free Of Something 4 Hours Or Less