Blueberry and Lemon Ricotta Cheesecake

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Blueberry and Lemon Ricotta Cheesecake

We just came back from a wonderful visit to Italy, so I thought I would try an Italian-inspired dessert this weekend. Fresh Italian ricotta and mozzarella cheeses are actually far better than what we can get here in the US, and once you know how good the real stuff tastes, it is very difficult to start eating our cheese again. I will have to try making these types of cheese at home using raw organic milk to see if I can make anything similar to theirs. In any case, this cheesecake is very light because ricotta cheese has less calories, carbs and fat compared to cream cheese. In addition, it contains more minerals. Lemon and blueberries bring extra fresh taste to this cheesecake.


1/3 cup gluten-free oats, ground
1/3 cup almond meal (or almond slices ground in food processor)
1 Tbsp coconut sugar (or other natural sugar)
2 1/2 Tbsp butter or coconut oil, melted

2 eggs
1/3 cup coconut sugar (or other natural sugar)
1/2 tsp almond extract (optional)
16 oz (454 g) organic ricotta cheese
1 lemon
1 cup fresh blueberries


  1. Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
  2. Add melted butter or coconut oil and mix well.
  3. Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
  4. Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
  5. Zest a lemon and then cut the lemon in half and juice it.
  6. Preheat oven to 325°F/165°C degrees.
  7. In another bowl, mix egg yolks, sugar, and almond extract.
  8. Add ricotta cheese, and lemon zest and juice and mix well.
  9. Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
  10. Bake in the oven for 80 minutes.
  11. Cool and refrigerate for several hours or overnight.
  12. Remove the cheesecake from the springform, infuse love, and serve!

Servings: 8