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Gluten-free Ricotta and Yogurt Cheesecake

Enjoy this gluten-free version of your favorite dessert, complete with creamy probiotic yogurt and thick, rich ricotta made right in your own kitchen!


  • 1 tablespoon softened butter or coconut oil
  • ½ cup finely chopped crispy walnuts (nuts that have been soaked and dehydrated)
  • 2 cups thick ricotta cheese 
  • 1 cup drained, thick yogurt cheese
  • 4 eggs
  • 1 tablespoon lemon juice
  • Zest from 1 lemon
  • 2 teaspoons vanilla extract
  • ½ cup honey
  • 2 tablespoon arrowroot powder


  1. Preheat oven to 350ºF.
  2. Butter bottom and sides of an 8-inch springform pan. Dust with finely chopped walnuts. 
  3. Mix ricotta cheese with yogurt cheese. Blend in eggs, lemon juice, zest, vanilla, honey, and arrowroot. Stir until smooth. Pour into prepared pan.
  4. Bake 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 cool to room temperature. Refrigerate until completely cold, then carefully remove sides of pan. 
  5. Top with fresh sliced strawberries, if desired. 

Makes 10 to 12 servings.


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Slice of cheesecake garnished with fresh berries on white plate on red checked tablecloth

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