Mel Christensen

Mel Christensen

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Italian Ricotta Cheesecake with Blueberry Sauce


Italian Ricotta Cheesecake with Blueberry Sauce

Gluten-Free, Refined Sugar-Free



Pastry Shell
-Makes enough for one large 24 cm pie crust.

• 3 tbsp (60g) extra virgin coconut oil
• 2 tbsp (50g) raw honey
• 2 large eggs
• 2/3 cup (80g) coconut flour, sifted
• ½ cup (80g) almond meal
• 1/8 tsp salt



1. Preheat oven to 180C.

2. Line a 24cm spring form tin with baking paper using a bit of coconut oil to ensure paper sticks to the base and sides of your tin.

3. In a medium bowl or food processor, combine all ingredients until a nice, pliable dough is formed. Add extra wet or dry ingredients if you have not yet achieved this.

4. Roll the dough into a circle (between 2 sheets of baking paper to prevent sticking) and place into the base of your prepared spring form tin. (If dough is falling apart refrigerate for about 30minutes and it should make things easier.)

5. Bake for 10-15 minutes or until starting to brown.

6. Remove and stand to cool whilst you prepare your Filling


• 80 g almond meal (you can make this yourself in a good food processor!)
• 3 eggs
• ½ cup (120g) Xylitol or ⅓ cup Nativa
• 350 g European style cottage cheese – room temperature (not the stuff in the tub! This one comes in a block. Brancourts makes a fabulous one available by the kg at Costco)
• 650 g fresh ricotta
• 1 tsp pure vanilla essence/extract

*Coconut flour (or Almond flour) and cinnamon for dusting



1. Put the almond meal for the filling on a tray and lightly roast it in the oven for about 10 minutes.

3. Beat the eggs with half the xylitol/natvia until pale and frothy. Set aside.

4. Beat the cheeses with the remaining xylitol/natvia and vanilla until smooth. Gradually fold in the egg mixture. Fold in the almond meal. Spoon into the pastry base and bake for 1 hour.

5. Leave to cool to room temperature, remove from the tin and dust with coconut flour.

6. Served topped with cooled *Blueberry Sauce (recipe to follow)


*Blueberry Sauce

400g frozen or fresh blueberries.

2 Tbsp.  Lemon juice

⅓ cup maple syrup (or agave nectar)


  1. Place lemon juice and syrup in a small saucepan and stir to combine. Add the blueberries, bring to the boil, then reduce to a simmer and cook until the mixture thickens to the desired (thick) consistency. This takes about 20 minutes.
  2. Cool and serve.

*This sauce can be frozen in is great to have on hand for desserts, pancakes etc.