Blueberry Ricotta Cheesecake – gluten free

This cake which is made entirely with cooked ricotta cheese enriched with eggs and perfumed with lemon, vanilla and topped with blueberries is and interesting version of  panna cotta in fact I would call it “ricotta”cotta, which is exactly what it is!

It has no biscuit base and as it is really dense and filling it is ideally served with biscuits like shortbreads (or gluten free biscuits if you are gluten intolerant). You could also cook it in small ramekin dishes instead of using a single dish.

This is a good dessert to prepare in 15 minutes and of a guaranteed success!

• Prep Time : 15 minutes
• Cook Time : 45 minutes

Ingredients

• ricotta cheese – 500 g – 2 cups
• lemon unwaxed or organic – 1
• vanilla essence – 1 tsp
• eggs – 3
• olive oil – 2 tbsp
• sugar – 100 g – 1/2 cup
• blueberries – a couple of handfuls

Instructions

In a bowl mix the ricotta with the lemon zest, the olive oil, the vanilla essence and 4 tbsp of sugar. Mix well then add the lemon juice and stir. Whip the eggs with the remaining sugar and add them to the ricotta.

Mix well.

Pour the mixture onto a well greased baking tray which could be round (about 22 cm /9 inch diameter) or a small baking tray rectangular shape.

Level the mixture well.

Place the washed blueberries on top and cook at 180C/ 350F for 45 minutes until golden on top.

You can serve it with shortbread biscuits. So rich and so delicious!