Blueberry Ricotta Cheesecake with Almond Crumble
A simple, no-fuss blueberry ricotta cheesecake with almond crumble - It's light, refreshing and conveniently gluten-free.
Serving: 4
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.
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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.