Blueberry And Lemon Ricotta Cheesecake (gluten-free)

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 1/3 cup gluten-free oats, ground
• 1/3 cup almond meal (or almond slices ground in food processor)
• 1 tablespoon coconut sugar (or other natural sugar)
• 2 1/2 tablespoons butter or 2 1/2 tablespoons coconut oil, melted
• 2 eggs
• 1/3 cup coconut sugar (or other natural sugar)
• 1/2 teaspoon almond extract (optional)
• 16 ounces organic ricotta cheese
• 1 lemon
• 1 cup fresh blueberries

Recipe

• 1 mix ground oats, almond meal and 1 tbsp sugar in a bowl.
• 2 add melted butter or coconut oil and mix well.
• 3 press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
• 4 separate eggs into two bowls. whip egg whites until stiff peaks form and set aside.
• 5 zest a lemon and then cut the lemon in half and juice it.
• 6 preheat oven to 325°f/165°c degrees.
• 7 in another bowl, mix egg yolks, sugar, and almond extract.
• 8 add ricotta cheese, and lemon zest and juice and mix well.
• 9 fold in the egg whites and mix gently. fold in blueberries and mix gently again.
• 10 bake in the oven for 80 minutes.
• 11 cool and refrigerate for several hours or overnight.
• 12 remove the cheesecake from the springform, infuse love, and serve!