Blueberry and Lemon Ricotta Cheesecake Gluten Free
Indulge in the creamy decadence of this **Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)**—a dessert that marries zesty citrus with juicy blueberries for a burst of refreshing flavor. Perfect for gluten-free diets, this cheesecake features a buttery gluten-free graham cracker crust and a luscious filling made with ricotta and cream cheese for a silky, light texture. A hint of fresh lemon zest and juice brightens every bite, while plump blueberries add pops of natural sweetness. Baked to perfection and chilled for a delightful finish, it’s topped with a gorgeous blueberry compote or more fresh berries for a visually stunning and utterly delicious treat. Whether it’s a dinner party centerpiece or a weekend indulgence, this gluten-free dessert is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers (or gluten-free digestive biscuits, crushed)
- 75 grams Unsalted butter, melted
- 225 grams Cream cheese, softened
- 150 grams Granulated sugar
- 250 grams Ricotta cheese
- 3 large Eggs
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Gluten-free all-purpose flour
- 1 teaspoon Vanilla extract
- 150 grams Fresh blueberries
- 100 grams Blueberry compote or additional fresh blueberries (for garnish)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a mixing bowl, combine the crushed gluten-free graham crackers with the melted butter until the mixture resembles damp sand.
Press the cracker mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside or refrigerate while preparing the filling.
In a large bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the ricotta cheese and beat again until fully combined and smooth.
Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the lemon zest, lemon juice, gluten-free all-purpose flour, and vanilla extract. Mix until the batter is smooth and uniform.
Gently fold in the fresh blueberries with a spatula to evenly disperse them throughout the batter.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 65-70 minutes, or until the center is just set and slightly wobbly. The top should have a light golden color.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
Run a knife around the edge of the pan to release the cheesecake before removing the sides of the springform pan.
Garnish the cheesecake with blueberry compote or additional fresh blueberries before serving. Slice and enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
