Recipe

Lemon Ricotta Cheesecake with Blueberry Sauce

posted in Dessert

From the Kitchen of Lara Lyn Carter

 

Ingredients

  • 4 eggs
  • 1 cup coconut sugar
  • 16 oz. plant based ricotta cheese (I use Kite Hill)
  • 1 tbsp. Vanilla extract
  • 4 tbsp. coconut flour
  • 2 tbsp. lemon zest
  • 1 cup fresh blueberries
  • 1 cup water
  • 2 tbsp. honey
  • 1 tbsp. lemon juice

Directions

 

For the cake

4 eggs

1 cup coconut sugar

16 oz. plant based Ricotta cheese

1 tbsp. vanilla

4 tbsp. coconut flour

2 tbsp. lemon zest

Put all ingredients into a blender and pulse to blend. Spray 4 ramekins with non stick cooking spray and arrange them on a baking sheet. Divide the mixture evenly among the ramekins. Bake at 350 degrees for 30 minutes. Allow the cakes to cool for 30 minutes and then place them in the refrigerator for 1 hour before serving. You can turn them carefully onto a dessert plate before serving.

For the sauce

1 cup blueberries

1 cup water

2 tbsp. honey

1 tbsp. lemon juice

 

In a saucepan, bring the blueberries and water to a boil. Reduce the heat and simmer for 10 minutes or until the mixture is reduced by half. Remove the sauce from the heat and stir in the honey and lemon zest. Chill well before serving over the cheesecakes