Gluten-free Ricotta and Yogurt Cheesecake



  • 1/2 cup finely chopped crispy walnuts (nuts that have been soaked and dehydrated)
  • 1 tablespoon softened butter or coconut oil
  • 2 cups thick ricotta cheese 
  • 1 cup drained, thick yogurt cheese (or use all ricotta if desired)
  • 4 eggs
  • 2 tablespoon arrowroot powder
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • 2 teaspoons vanilla extract
  • 1/2 cup honey


  1. Butter an 8-inch springform pan (the kind with 2.5-inch sides). Dust bottom and sides with finely chopped walnuts. 
  2. Mix ricotta cheese with yogurt cheese. Blend in eggs, lemon juice, vanilla, honey, arrowroot, and zest. Stir until smooth. Pour into prepared pan.
  3. Bake at 350°F for 1 hour 15 minutes, then turn off the oven. Let the cake cool in the oven for 15 minutes, then transfer to a rack and let cool to room temperature. Refrigerate until completely cold, then carefully remove sides of pan. 
  4. Top with fresh sliced strawberries, if desired. 

Makes 10 to 12 servings.


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