Blueberry And Lemon Ricotta Cheesecake Gluten Free Recipes

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GLUTEN FREE LEMON BLUEBERRY CHEESECAKE



Gluten Free Lemon Blueberry Cheesecake image

This is a recipe I saw on the food network. I changed the amount of lemons used and made my own gluten free crust. Use partchment paper for a no-stick cake. The results, a super delicious and refreshing cheesecake perfect for any occasion.

Provided by Chef Q in Oregon

Categories     Cheesecake

Time 55m

Yield 10 bars/slices, 10 serving(s)

Number Of Ingredients 10

1 cup sorghum flour
1/2 teaspoon xanthan gum
2 tablespoons sugar
1/8 cup brown sugar
3 tablespoons unsalted butter, melted
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

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.

Nutrition Facts : Calories 272.8, Fat 20.4, SaturatedFat 12.5, Cholesterol 101.4, Sodium 150.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.8, Protein 5

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES



Ricotta Pound Cake with Lemon and Blueberries image

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
  • Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
  • Whisk almond flour and baking powder together in a separate bowl until well combined.
  • Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g

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