Blueberry Ricotta Cheesecake with Almond Crumble

Name: Blueberry Ricotta Cheesecake with Almond Crumble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 100 g of butter; 250 g of almond flour; 2 tablespoon of sugar; 500 g of ricotta; 5 tablespoon of sugar; 1 orange; 1 lime; ½ vanilla pod; 450 g of blueberries; 2 tablespoon of water; 2 tablespoon of Honey; ½ orange

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Dessert
Cuisine
Italian

Blueberry Ricotta Cheesecake with Almond Crumble

Yvonne Simmons

Report

A simple, no-fuss blueberry ricotta cheesecake with almond crumble - It's light, refreshing and conveniently gluten-free.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Crumble:

100 g of butter melted
250 g of almond flour
2 tablespoon of sugar

Ricotta filling:

500 g of ricotta well-drained
5 tablespoon of sugar
1 orange zested
1 lime zested
½ vanilla pod seeds scraped

Blueberry compote:

450 g of blueberries
2 tablespoon of water
2 tablespoon of Honey
½ orange zested

Add to Shopping List

Instructions

Preheat the oven to 180°C/gas mark 4
For the crumble, mix together the melted butter, almond flour and sugar. Tip the mixture into a cake tin or baking tray lined with parchment and press firmly down into the base to create an even layer. Bake in the oven for 10 minutes, then allow to cool and break into crumbs.
For the ricotta filling, place the ricotta in a large bowl and mix with a hand blender until smooth and creamy. Add in the orange and lime zest, sugar and vanilla seeds, and mix through until combined. Refrigerate until ready to use.
Now make the blueberry compote. In a small saucepan, cook half of the berries, a little sugar, water and orange juice for 5 minutes. Add the rest of the blueberries and cook for 5 more minutes, stirring frequently. Allow to cool before serving.