Gluten Free Lemon Blueberry Cheesecake Food

GLUTEN-FREE LEMON CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350˚. Make the crust: In a food processor, pulse the cashews until they become a fine crumb, about 10 times. Add the almond flour, ginger and a pinch of salt and pulse a couple times to combine. Pour this mixture into a medium bowl, add the melted butter and honey and stir with a fork to combine until it resembles coarse meal. Press the mixture evenly onto the bottom of a 9-by-13-inch baking pan. Bake until light golden brown, about 15 minutes. Set aside.
• Reduce the oven temperature to 300˚. Make the filling: In a stand mixer fitted with the paddle, beat the cream cheese on medium-high speed until smooth, 2 minutes. Mix in the sour cream, honey, lemon zest and salt on medium speed, scraping the side of the bowl, until smooth, 2 minutes. With the mixer on low speed, add the eggs one at a time. Add the vanilla and mix to combine.
• Pour the batter onto the crust. Bake until it begins to brown around the edges and the center is set, about 1 hour. Let cool slightly. While warm, slice into 24 squares, then cover with plastic wrap and chill until cold. Garnish with lemon zest, if desired, and serve chilled. Store for up to 3 days covered in the fridge.

BLUEBERRY AND LEMON RICOTTA CHEESECAKE (GLUTEN-FREE)

Steps:

• Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
• Add melted butter or coconut oil and mix well.
• Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
• Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
• Zest a lemon and then cut the lemon in half and juice it.
• Preheat oven to 325°F/165°C degrees.
• In another bowl, mix egg yolks, sugar, and almond extract.
• Add ricotta cheese, and lemon zest and juice and mix well.
• Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
• Bake in the oven for 80 minutes.
• Cool and refrigerate for several hours or overnight.
• Remove the cheesecake from the springform, infuse love, and serve!

GLUTEN FREE LEMON BLUEBERRY CHEESECAKE

Steps:

• Pre-heat oven to 350.
• Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
• CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
• Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
• Lower oven temperature to 325°F.
• FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
• Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
• Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.