Blueberry And Lemon Ricotta Cheesecake Gluten Free Recipes

GLUTEN-FREE BLUEBERRY AND SWEET RICOTTA CROSTATA

Steps:

• Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
• Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
• Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
• Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
• Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
• Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

BLUEBERRY AND LEMON RICOTTA CHEESECAKE (GLUTEN-FREE)

Steps:

• 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!

GLUTEN FREE LEMON BLUEBERRY CHEESECAKE

Steps:

• Pre-heat oven to 350.
• 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.
• 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.
• Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
• Lower oven temperature to 325°F.
• FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
• Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
• 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.

BLUEBERRY-LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
• Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
• Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
• While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
• To serve, slice cheesecake and top with blueberry sauce.