Paleo Italian Lemon Ricotta “Cheese”cake with Blueberry Sauce
Macadamia nuts are an excellent source of Vitamin A, iron, protein, thiamin, riboflavin, niacin and folates. They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium and magnesium. Macadamia contains antioxidants like polyphenols, Amino acids, flavones, and selenium. They are great for thyroid health!
Macadamia Nut Ricotta:
For the ricotta I mostly followed Nom Nom Paleo’s recipe, but soaked the nuts overnight and tweaked the amounts of each ingredient to make enough ricotta for the cheesecake.
Here is what I did:
2 1/2 cups of raw macadamia nuts, soaked over night and drained
1 teaspoon salt
juice from one lemon
3/4 – 1 cup of water
Process in a food processor slowly adding water and scraping down the sides until creamy and ricotta cheese consistency.
Set oven to 325 degrees.
Ingredients for crust:
2/3 cup coconut flour
1/4 cup OMGhee melted
1/2 cup shredded coconut
1 tsp cinnamon
zest from 1 lemon
pinch of sea salt
Ingredients for Filling:
All of the macadamia nut ricotta
3/4 cup of raw honey melted
2 TBS coconut flour
1/2 tsp cinnamon
zest from a meyer lemon (or regular lemon would work)
2 teaspoons bourbon vanilla
pinch of salt
For crust: Combine all crust ingredients with a fork, and press onto the bottom of a greased 9 1/2 inch springform pan. Bake at 325 degrees for 10 minutes or until browned. Cool.
Using a standing mixer mix macadamia nut ricotta, honey, and coconut flour until very smooth. Add eggs one at a time incorporating into mix. Add vanilla, cinnamon, lemon zest, and salt. Mix well and pour batter into the crust.
Turn oven down to 300 degrees. Bake in the center of the oven for approx 75-90 minutes until golden brown and cooked through. A knife should come out clean.
Cool cake, cover, and chill.
For the Lemon Blueberry Sauce:(also makes an excellent sauce for grain-free pancakes!)
2 cups of fresh or frozen blueberries
1/2 cup of water
1/4 cup raw honey
juice from 1/2 a lemon
1 TBS arrowroot flour dissolved in 2 TBS water
1/2 tsp vanilla
zest of 1 lemon
Directions for sauce:
In a saucepan over medium heat, combine the blueberries, water, honey, and lemon juice. Bring to a boil. Mix in the arrowroot mixture and simmer over low stirring until thick and bubbly. Remove from heat and stir in vanilla and lemon zest.
Pour sauce over cooled cheesecake and enjoy!!
Offer someone a piece if they will clean up the mess for you!