Blueberry Ricotta Cheesecake with Almond Crumble
A simple, no-fuss blueberry ricotta cheesecake with almond crumble - It's light, refreshing and conveniently gluten-free.
- 100 g of butter melted
- 250 g of almond flour
- 2 tbsp of sugar
- 500 g of ricotta well-drained
- 5 tbsp of sugar
- 1 orange zested
- 1 lime zested
- 1/2 vanilla pod seeds scraped
- 450 g of blueberries
- 2 tbsp of water
- 2 tbsp of honey
- 1/2 orange zested
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.