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    Home » Recipes » Dessert Recipes

    Blueberry Ricotta Cheesecake with Almond Crumble

    Updated: Nov 18, 2019 · Published: Apr 12, 2015 by Andrea

    Jump to Recipe

    When it comes to desserts, cheesecake is definitely my favorite choice. Light, refreshing and super versatile, cheesecakes are fantastic paired with indulgent ingredients like chocolate, as well as with healthy fruits.

    Recently, I'm loving this blueberry ricotta cheesecake with almond crumble I've made for Great British Chefs.

    To make this yummy and super quick cheesecake ( can you believe it takes only 15 mins to make it?) I've used Italian ricotta, one of the lightest and healthiest cheeses on earth, which also happens to be absolutely delicious.

     Ricotta Cheesecake with Almond Crumble - www.thepetitecook.com

     

    The crumble is totally gluten-free, made simply by mixing almond flour and agave nectar, I love how it adds a lovely crunchiness to the cheesecake.

    I've been making this blueberry ricotta cheesecake over and over again, so I can guarantee you'll love it too!

    blueberry ricotta cheesecake with almond crumble - gluten free dessert recipe www.thepetitecook.com

    Are you a cheesecake lover like me? Then have a look at more mouthwatering cheesecake recipes!

    Recipe

    blueberry ricotta cheesecake with almond crumble - gluten free dessert recipe www.thepetitecook.com
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    5 from 1 vote

    Blueberry Ricotta Cheesecake with Almond Crumble

    Prevent your screen from going dark
    A simple, no-fuss blueberry ricotta cheesecake with almond crumble - It's light, refreshing and conveniently gluten-free.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: Italian
    Serving: 4
    Author: Andrea Soranidis

    Ingredients

    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

    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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Did you make this recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

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