Delicious Gluten Free Lemon Blueberry Cheesecake Recipe
Are you tired of baked goods that are filled with gluten and dairy? Do you want to indulge in a dessert that’s both healthy and delicious? Look no further than this gluten-free lemon blueberry cheesecake recipe.
Filled with fresh blueberries and zesty lemon flavors, this cheesecake is a treat for the taste buds. But what sets it apart is its gluten-free and dairy-free ingredients. No longer do you have to sacrifice taste for health.
This recipe is perfect for anyone who wants to enjoy a sweet treat without the negative impact on their body. Whether you have a gluten intolerance or just want to make healthier choices, this recipe is the perfect solution.
So, why not try your hand at creating your very own lemon blueberry cheesecake bars? The following sections will provide all the necessary ingredients and instructions to help you achieve success in the kitchen. Get ready to impress your friends and family with this delicious and healthy dessert.
Why You’ll Love This Recipe
Are you looking for a delicious and healthy dessert to treat yourself with? Look no further than this Gluten-Free Lemon Blueberry Cheesecake Recipe! There are so many reasons why you’ll absolutely love this recipe, I guarantee it.
Firstly, it’s gluten-free. That’s right, no more worrying about gluten allergies or intolerances. This recipe uses a mix of sorghum flour and xanthan gum instead of wheat flour, resulting in a perfectly moist and tender cake that is sure to satisfy your cravings.
Secondly, it’s dairy-free. The cream cheese is replaced with a vegan alternative that has the same creamy texture and tangy flavor as regular cream cheese. This makes it an excellent option for all those who are lactose intolerant.
Thirdly, it’s bursting with fresh blueberries and lemon zest. These provide an irresistible sweet-tart contrast that will please everyone who tries it. The blueberries also add a juicy burst of flavor that complements the rich cheesecake filling perfectly.
And finally, this recipe can easily be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months. Making it the perfect make-ahead dessert for special occasions or when you just need something sweet and satisfying throughout the week.
So what are you waiting for? This Gluten-Free Lemon Blueberry Cheesecake Recipe is not only delicious but also healthy, easy to make, and versatile enough to accommodate various dietary restrictions. Trust me; once you’ve tried it, you’ll never go back to your old dessert recipe again!
Ingredient List
Gluten-free crust ingredients
– 1 1/4 cups almond flour
– 3 tablespoons brown sugar
– 3 tablespoons granulated sugar
– 3 tablespoons gluten-free flour
– 1/4 teaspoon xanthan gum
– 6 tablespoons unsalted butter, melted
Cheesecake filling ingredients
– 16 ounces cream cheese, room temperature
– 2 cups sugar
– Juice of one lemon
– Zest of one lemon
– 2 teaspoons vanilla extract
– 4 eggs
Blueberry compote ingredients
– 2 cups fresh blueberries
– Juice of one lemon
– Zest of one lemon
– 1/2 cup sugar
Note: To make this recipe vegan, replace the cream cheese with a vegan alternative and use a plant-based butter substitute for the crust.
The Recipe How-To
Preheat the Oven
Before starting, preheat your oven to 350 °F for best results.
Prepare the Crust
In a food processor, pulse 1 1/4 cups of gluten-free graham cracker crumbs or crushed vanilla wafer cookies, and 3 tablespoons of brown sugar until combined. Add in 6 tablespoons unsalted melted butter and pulse until the mixture is fully combined.
Press the crust mixture into the bottom of an 8×8-inch greased baking pan. Use a fork to poke holes all over the crust. This will help it bake evenly. Bake for 8-10 minutes or until lightly golden brown. Remove from the oven and let cool while you prepare your cheesecake filling.
Prepare the Filling
In a mixing bowl, beat 16 ounces of cream cheese, room temperature, with a mixer on medium speed until light and fluffy. Slowly add in 1 cup of sugar and mix until fully combined.
Next, add in 3 large eggs, one at a time, beating well after each addition.
Add in 3 tablespoons of gluten-free flour, 1 teaspoon xanthan gum, 1/4 cup of sorghum flour, and mix again.
Finally, add in 2 cups fresh blueberries, 2 teaspoons lemon zest, juice from 1/2 lemon or about 1-2 tablespoons of lemon juice, and mix to combine.
Pour the filling over the cooled crust, then smooth out the top with a spatula.
Bake Your Cheesecake Bars
Bake for 45-50 minutes or until edges are lightly golden brown and cheesecake is set but slightly jiggly in the center.
Let cool completely before slicing into bars.
Optionally, top your blueberry cheesecake bars with more fresh blueberries or top them with a simple blueberry compote!
Enjoy!
Now that you have successfully made the best gluten-free lemon blueberry cheesecake bars, it is time to indulge in its creamy taste. These bars can be enjoyed as a grab-and-go breakfast or as a tasty dessert treat after dinner.
Substitutions and Variations
What if I don’t have some of the ingredients? Or what if I’m allergic to a particular item? Fear not! Here are some substitutions and variations you can try to make this gluten-free lemon blueberry cheesecake recipe your own.
– Lemons: for a twist on this classic flavor, try using oranges or limes instead.
– Blueberries: swap in any other fresh fruit like raspberries, blackberries, or strawberries. Dried fruit like cranberries or raisins would also work well.
– Cream cheese: for a dairy-free version, try substituting with cashew cream cheese or vegan cream cheese.
– Butter: opt for a vegan alternative such as coconut oil or margarine.
– Granulated sugar: replace with coconut sugar, honey, maple syrup or stevia for a healthier option.
– Sorghum flour: use an all-purpose gluten-free flour blend instead of sorghum flour.
– Xanthan gum: substitute with psyllium husk powder, guar gum, or chia seeds.
– Almond flour: if you prefer a nut-free recipe, swap in gluten-free oat flour or coconut flour instead.
– Graham cracker crust: use crushed gluten-free vanilla wafer cookies or make a crust with dates and nuts for a no-bake option.
– Low-carb or keto-friendly option: replace the sugar with a low-carb sweetener like erythritol or use almond flour as the crust.
There are endless possibilities to customize this recipe to suit your taste and dietary preferences. Get creative and enjoy experimenting with different variations!
Serving and Pairing
Are you ready to serve up your freshly baked lemon blueberry cheesecake bars? I recommend cooling them in the refrigerator for at least an hour before serving. This will help set the filling and make it easier to cut into beautiful, individual bars.
The best pairing for these delicious cheesecake bars is a fresh fruit salad made with a variety of in-season berries. The combination of the tangy lemon and sweet blueberry flavors in this recipe pairs perfectly with the juicy sweetness of fresh fruit.
If you’re looking for something a little more decadent, try topping each bar with a dollop of whipped cream or a drizzle of homemade blueberry compote. You can also sprinkle some extra lemon zest on top of each bar for a burst of extra zing!
For those who enjoy a good cup of tea or coffee after their meal, I recommend brewing a pot of green tea or serving up espresso shots. The bitterness of the tea or coffee will balance out the sweetness of the cheesecake, leaving you feeling satisfied and relaxed after indulging in this delightful dessert.
And there you have it – my recommendations for how to serve and pair your gluten-free lemon blueberry cheesecake bars. Whatever way you choose to enjoy them, be sure to savor every crumbly, creamy bite!
Make-Ahead, Storing and Reheating
This luscious Lemon Blueberry Cheesecake is not only gluten-free but also can be made ahead of time, stored easily and reheated with some simple instructions. This makes it an ideal dessert option for those who enjoy hosting and planning ahead for a meal or get-together.
To make ahead:
Bake the cheesecake as per recipe instructions and allow the cheesecake to cool at room temperature for an hour, then cover it with plastic wrap and place it in the refrigerator. The cheesecake can be kept in the refrigerator for up to 2 days before serving.
To store:
If you have any leftovers, these can be stored in an airtight container in the refrigerator for up to 5 days. Simply cut the cheesecake into individual servings and wrap them tightly with plastic wrap before putting them into a container.
To reheat:
To reheat the Lemon Blueberry Cheesecake, remove it from the refrigerator 30 minutes before serving. Preheat your oven to 325°F (165°C) and place your slices of cheesecake on a baking sheet. Place the baking sheet in the oven and bake for 10-15 minutes, until just heated through. Be sure not to overcook it as you don’t want the edges to brown or become crispy.
With these tips, you can now confidently make-ahead, store and reheat this Lemon Blueberry Cheesecake recipe without any hassle. Whether it’s for a special occasion or just as a treat for yourself, this recipe will satiate your cravings and provide you with a creamy dessert that retains its unique blueberry-lemon flavor even when reheated.
Tips for Perfect Results
Now that you have all the ingredients ready, let me give you some tips to ensure that your gluten-free lemon blueberry cheesecake turns out perfect.
1. Use room temperature ingredients: It is important to use cream cheese and eggs at room temperature, as they blend more smoothly and give a creamy texture.
2. Don’t skimp on the butter: Use unsalted butter in the crust as it adds richness and helps it hold its shape.
3. Chill the crust before baking: Chill the crust for at least 30 minutes before baking to help prevent it from shrinking or puffing up.
4. Avoid overmixing: Overmixing the batter can result in cracks on the surface of the cheesecake. Mix the batter just until it is smooth and creamy.
5. Bake it properly: Bake the cheesecake until only the centre jiggles slightly, as an overcooked cheesecake can lead to a dry and crumbly texture.
6. Cool it down slowly: Allow the cheesecake to cool in the oven with the door slightly open for about 15-20 minutes before transferring it to a wire rack. This helps prevent drastic temperature changes that might cause cracks in your cheesecake.
7. Use fresh blueberries: Fresh blueberries work best in creating a juicy compote, but frozen ones also work fine too.
8. Make-Ahead tip : You can make this gluten-free lemon blueberry cheesecake ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze for up to 2 weeks by wrapping tightly with plastic wrap and aluminum foil, then store it in an airtight container.
Follow these tips and tricks for guaranteed success with your gluten-free lemon blueberry cheesecake recipe, enjoy!
Bottom Line
In conclusion, this Gluten Free Lemon Blueberry Cheesecake recipe is a perfect combination of fresh blueberries, zesty lemon and creamy cheesecake filling, all without gluten or dairy. Whether you’re looking for a dessert to impress guests, or just want to treat yourself with something indulgent yet healthy, this recipe is sure to satisfy your cravings.
With helpful tips, substitution options and variations for vegan, keto, low carb or no-bake variations, this recipe is ideal for anyone with dietary restrictions or preferences.
So why not give it a try? Make this easy and delicious Lemon Blueberry Cheesecake today and wow your friends and family. Not only will you be indulging in a guilt-free dessert, but you’ll also be showing off your baking skills with one of the best gluten-free cheesecake recipes out there.
Gluten Free Lemon Blueberry Cheesecake Recipe
Ingredients
CRUST
- 1 cup sorghum flour
- 1/2 teaspoon xanthan gum
- 2 tablespoons sugar
- 1/8 cup brown sugar
- 3 tablespoons unsalted butter, melted
FILLING
- 16 ounces cream cheese, room temperature
- 2 eggs
- 1 large lemon, zested and juiced
- 1/2 cup sugar
- 1 -1 1/2 cup fresh blueberries
Instructions
- 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.
Add Your Own Notes
Nutrition
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