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The blueberry, ricotta, vanilla and lemon flavours are the absolute standouts in this recipe, along with the lighter cheesecake that’s achieved by using ricotta cheese instead of just cream cheese.
Make sure to use one of our bulkier sweeteners in this delicious café style cheesecake recipe, we recommend Naturally Sweet Erythritol.
Ingredients (12 servings)
Crumb Base Ingredients
- 150 grams Almond flour/almond meal
- 60 grams Butter melted
- 1 tablespoons Erythritol , Monkfruit or sweetener of choice
- A pinch salt
Ricotta Cheesecake Filling Ingredients
- 250 grams cream cheese full fat at room temperature or softened on low in the microwave for 30 seconds
- 375 grams smooth ricotta full fat
- ½ cup erythritol or preferred sweetener
- Rind of 1 lemon
- Juice of ½ lemon
- 2 teaspoons vanilla extract
- 3 large eggs or 4 medium eggs
- 1 ½ tablespoons coconut flour Can be omitted-see notes for explanation
- 1 cup fresh or frozen blueberries -note that fresh blueberries retain their shape better
Preheat the oven to 175 C /350 F
Grease a 23 cm x 12 cm/ 9 x 5 " loaf pan with butter then line the base with baking paper.
Combine the base ingredients in a small bowl and mix till well combined. Press into the bottom of your lined loaf pan and bake for 10-15 minutes or until base starts to brown slightly. Remove from oven and set aside.
Using a hand mixer, beat the cream cheese in a medium mixing bowl ensuring there are no lumps. Add the ricotta cheese, sweetener, lemon juice and rind, vanilla extract, eggs and coconut flour. Mix until well combined taking care not to overmix.
Pour ⅓ of the filling over the cheesecake base then sprinkle on ⅓ of the blueberries. Pour another ⅓ of filling on top and sprinkle with another ⅓ cup of blueberries. Finally top with remaining filling and sprinkle remaining blueberries on top. Poke some berries in with the end of a spoon.
Bake for 45 - 55 minutes or until cheesecake is firm around the edges but still jiggly in the centre. Cover your cheesecake with foil if it is browning too much. You can also reduce the temperature slightly.
Allow your cheesecake to cool in the pan on the bench. Refrigerate for a minimum of 2 hours (I find overnight is perfect) before removing cheesecake from the pan and removing the baking paper to serve. Serve in either slabs or squares. Cheesecake tastes best when left at room temperature for about 30-60 minutes.
Top with freshly whipped cream or berries. Tastes delicious with a berry compote as well- see below for Blueberry Compote.
Note that your cheesecake will sink slightly in the centre and will do so even more as it cools.
Remove the cake from the fridge about 30-60 minutes before serving.
Store in an airtight container in the fridge for up to 5 days. Cake can also be frozen for up to 3 months. For convenience, freeze in portion sizes.
Coconut flour acts as a slight binder for the ricotta cheese. You can omit it if desired.
Blueberry Compote OptionBring to boil 1/2 cup fresh or frozen blueberries, 1/3 cup water and 2 tablespoons erythritol or preferred sweetener. Once boiling, turn temperature down low and simmer for a further 5-7 minutes or until the compote reduces slightly and thickens. Allow to cool before serving over a slice of cheesecake.
Larger Baking Pans- Recipe can also be made in a larger quiche/baking dish or a spring form pan by preparing pan as per this recipe. Note that as ingredients have been measured to fit a loaf pan, your cheesecake will not reach the height it would have in a larger based baking dish. You may also have to reduce the cooking time slightly. Note that for a larger baking dish you have the option to add up to 500 gms/17.5 oz of ricotta to increase the volume. You can also increase the cream cheese in volume by another 100 gms/3.5 oz but make sure you use 4 eggs instead of 3! This is not suitable for a loaf pan though.
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.