This easy gluten-free blueberry cheesecake recipe is inspired by Northern European baking traditions. It’s a cheesecake tradition I know well from my upbringing in a small farming town in Saskatchewan, Canada—but it took me a long time to accept that a cheesecake could be anything but jam-packed with sugar.
My most vivid childhood memories are centred on food—though if you’ve read my blog before, that probably won’t surprise you. I still remember sitting at my friend Barb’s kitchen table when her mum served up an Austrian-style cheesecake. It would have been made from dry curd cottage cheese in those days, possibly even with a pastry crust. It looked familiar—it was a cheesecake, after all—but I was so disappointed. It wasn’t sweet. Where was the Philadelphia Cream Cheese smoothness? Who would eat this?
Well—me. Grown-up, evolved-palate me. This low sugar blueberry ricotta cheesecake recipe is in honour of Barb’s mum, and the old-world cheesecakes that came before the sugar-laden kind.
There’s no Phillie cream cheese in sight. The sugar has backed off, and the blueberries—brightened with a touch of lemon zest—help carry the sweet load. My blueberry rosemary crumble cheesecake incorporates fresh rosemary in the crumb, a modern take on the savoury undertone that makes this Northern European style cheesecake so distinct.
It’s a good idea to start this recipe the night before by making the crumb and having it well chilled and ready to top the cheesecake before it goes into the oven the next day.
Let me step it out for you.
Ingredients
Cheesecake ingredients
- 150g granulated white sugar
- 1 tablespoon lemon zest (2 large lemons)
- 2 tablespoons corn starch
- ¾ teaspoon salt
- 750g traditional ricotta cheese
- 4 large eggs plus 1 yolk
- 150g full fat sour cream
- 225g blueberries
The blueberries and crumb are visually the stars of this recipe. After all, they earned the naming rights—Blueberry rosemary crumble cheesecake!
But for me, the real star is the one that does the heavy lifting—the ricotta cheese. This is not the time for the processed version of ricotta. Avoid any tub declaring the ricotta to be ‘smooth’ or ‘spreadable’. You want the type that’s still sitting in the tub where it was drained or literally ‘sitting up’ on a plate in the delicatessen display. Picking the right ricotta will ensure the results. Yes, I know it’s Italian, but it will still take you to that Northern European style cheesecake I’m promising—trust me.
I make my own fresh curd cheese, but I promised this was going to be an easy recipe—so I won’t take you there today. You may have access to European fresh curd cheeses in your local markets or European delicatessens. They go by many names: Quark (Germany, Austria, Central Europe), Tvorog (Ukraine, Russia, Eastern Europe), and in Estonia—the home of my daughter-in-law, who gifted me the tea towel in the photo above—it’s known as Kodujuust. Just make sure you’re choosing the firm, curd-style versions, not the modern yoghurt-like Quark varieties that are smooth or whipped. Those will give you a completely different texture and moisture balance.
And while this easy gluten-free blueberry cheesecake is low in sugar, it doesn’t skimp on richness. Use full-fat sour cream, around 35% fat content, to give the curd filling its signature texture and depth.
Gluten free rosemary crumb ingredients
- 65g almond flour
- 50g rice flour
- 20g corn starch
- ¼ teaspoon salt
- 2-4 sprigs fresh rosemary
- 65g butter
- 65g raw sugar
The ingredients in the crumb are the key to the gluten-free credentials of this low sugar blueberry ricotta cheesecake recipe.
Don’t be surprised at the small volume of each component—I promised this was going to be an easy gluten-free blueberry cheesecake recipe. There’ll be no fussing about trying to press in a crumb base. Honestly, I’ve never understood why anyone bothers with a cheesecake base. They always disappoint, in my opinion—ingredients that start out crisp and promising inevitably turn soggy at the bottom of what is otherwise a perfectly good bake.
In this recipe, the ‘crust’ of the cheesecake is where it can do its best work—on top!
And don’t swap granulated white sugar for the raw sugar—you’ll understand why when we get to the method. The larger crystals create that crisp crumb texture that holds its own against the creamy filling. I’d even recommend trialling coffee sugar in the mix for extra crunch.
'Mise en place'
I’m an adherent to the French cooking principle of mise en place—everything in its place. Having your ingredients and equipment ready before you start isn’t just for professional kitchens; it’s how you keep home baking calm and consistent. Measuring, prepping, and setting everything out before the first step really does put the ‘easy’ into any recipe—especially an easy gluten-free blueberry cheesecake recipe. If I’m not weighing something directly into the mixing bowl, I portion it into a small bowl so it’s ready when needed. Sure, it means a few extra dishes later, but I’ll take that over the stress of having to go looking for something halfway through a bake.
Room temperature—plan ahead
The final result of your blueberry rosemary crumble cheesecake will benefit from the ingredients starting at room temperature. If I forget, I put the weighed-out ricotta and sour cream in a warm oven—no higher than 30°C—for 5–10 minutes. Set a timer. Eggs can be brought to room temperature quickly by placing them—shell on—in a bowl and pouring hot water over them; they’ll be ready in a few minutes.
The exception to room temperature in this recipe is the crumb mix. You want the butter to be chilled so it helps maintain the shape of the crumb as it bakes and doesn’t melt away.
Preheat the oven
Once your ingredients are ready, preheat the oven to 150°C fan or 170°C conventional. This easy gluten-free blueberry cheesecake doesn’t require a water bath but should bake slowly at a low to moderate oven temperature for the best texture.
Preparing the cheesecake pan
I recommend using a springform pan to make this blueberry rosemary crumble cheesecake recipe. I’ve used a 23cm x 7cm round springform pan (approximately 8-cup capacity). I highly recommend using a pan with a loose base, as turning out a cheesecake without one would be…ambitious.
To line the pan, use either spray oil or soft butter to grease the sides. Turn the base over so it sits upside down like a plate—this helps create a flatter surface when you release the cheesecake later. Grease the side of the base that’s facing up, then cut a piece of baking paper large enough to hang over the edges by about 5cm.
Fit the ring over the base, lock it in place, and ensure the base is level. Cut a strip of baking paper about 9cm high and line the sides, gently pressing and smoothing it into position.
The batter for this easy gluten-free blueberry cheesecake isn’t overly thin, but I always bake on a tray lined with a silicone mat. It makes getting the cheesecake into and out of the oven easier—and safer—especially when dealing with a full springform pan.
Make-ahead friendly crumble
The crumble is a make-ahead component of this blueberry rosemary crumble cheesecake recipe. Once prepared, the crumble is happy in the fridge overnight—and if you want to make a few batches, it will last in the freezer for up to 3 months. Before freezing, break the crumble into the chunk sizes you’re aiming for so they can go straight from freezer to oven and finish off this Northern European style cheesecake beautifully.
Using a coarse sieve, sift 65g almond flour, 50g rice flour, 20g corn starch, and ¼ teaspoon salt into a medium bowl. Press through any lumps of almond flour.
You’ll need 2 tablespoons of finely chopped fresh rosemary (packed firmly). I grow my own, so I can cut only the freshest tips of the stems, avoiding the older, woodier parts. If you’re buying rosemary, look for lighter, moister stems—they stay greener and soften more readily during baking. Strip the leaves carefully from the stems and discard the woody bits. I usually blitz the leaves in a spice grinder so the rosemary appears only as flecks in the crumb, but you can achieve the same result with fine knife work.
In a small pan over medium-low heat, add 65g butter and chopped rosemary. Melt the butter, gently stirring to infuse the rosemary into the butter. Once melted, remove from the heat and let cool for a few minutes, then stir in 65g raw sugar. You don’t want the sugar to dissolve.
Mix in the dry ingredients with a small silicone spatula to combine until evenly moistened. Chill until firm, then break up into varied-sized lumps of dough for the crumb topping on this easy gluten-free blueberry cheesecake. Return the crumb to the refrigerator until needed.
Optional make-ahead step
Once the crumb mixture is combined, you can cover and refrigerate it for 4–24 hours before baking. This short rest helps the flours hydrate and the butter firm up, so the clusters keep their shape in the oven. When you’re ready to bake, break up the crumble onto the cheesecake cold—straight from the fridge—this helps it cook slowly, spreads less, and bakes up extra crisp.
Make the cheesecake batter
Start with the sugar
Make sure your oven is preheated to 150°C fan or 170°C conventional
I use a fine Microplane to zest 2 large lemons or 4 small lemons, which should yield about 1 tablespoons lemon zest.
Aroma is flavour
Flavour is largely built on aroma, and the aroma of lemon comes from the oils in the lemon peel. In baking, friction is your best tool for releasing those oils.
Beating the lemon zest and 150g granulated white sugar together releases the lemon oils and distributes that flavour evenly through the sugar, which then carries it throughout the batter. I use an electric hand beater for this easy gluten-free blueberry cheesecake, but a stand mixer works just as well. And if you’re going old-school, a large whisk and a wooden spoon or silicone spatula will do the job nicely.
If using an electric hand mixer or stand mixer, beat the sugar and lemon zest in a large mixing bowl for 3–5 minutes on medium speed. If using a hand whisk, keep whisking and pressing against the sides of the bowl until the zest starts to turn the sugar light yellow.
Complete the batter
Add 750g traditional ricotta cheese and 150g full-fat sour cream to the sugar mixture.
Separate 5 eggs, being careful not to leave behind any yolk in the egg whites—you’ll be whipping the whites, and even a trace of yolk will stop them from forming peaks. You need to separate 5 eggs, reserving 5 yolks and only 4 whites in separate bowls.
Add the yolks to the ricotta mixture and beat on low. Sprinkle in 2 tablespoons corn startch and continue beating on medium speed until well combined and a smooth batter forms as a stable base for this low sugar blueberry ricotta cheesecake recipe.
Whisk the reserved egg whites to firm peaks. Add one-quarter of the whipped whites to the batter and mix thoroughly—this loosens the mixture, making it easier to fold in the remaining whites while maintaining airiness. Then, gently fold through the rest of the egg whites in three batches using a large silicone spatula or a large metal spoon. Stop as soon as all the egg whites are incorporated—you want the batter to hold the air bubbles from the whipped whites.
Spoon the prepared batter into the springform pan and level it with an offset spatula as you go. Gently tap the pan on the bench once or twice to remove any air bubbles before baking this blueberry rosemary crumble cheesecake.
Add the blueberry and crumb topping
Once the batter is ready, scatter 225g of fresh blueberries evenly over the surface. If the berries are large or very juicy, toss them in a teaspoon of corn starch first to stop them from sinking during baking.
Take the chilled crumble from the fridge and break it up with your fingers into small clusters, leaving some larger for texture. Sprinkle the crumble evenly over the top—don’t press it down. You want a loose covering that allows the cheesecake to rise between the gaps as it bakes.
The crumble gives you the crunch a base never can. A cheesecake base almost always goes soggy, but this one stays crisp. The rosemary adds a faint savoury note that balances the fruit and cuts through the richness of the ricotta, giving this blueberry rosemary crumble cheesecake its clean, bright finish.
Baking the blueberry rosemary crumble cheesecake
Place the assembled easy gluten-free blueberry cheesecake in a preheated oven set to 150°C fan or 170°C conventional.
Bake for 60-65 mintues.
Ricotta-style cheesecakes are usually considered done when the centre reaches about 65–68°C. But with this version, the goal is a little different. It’s a fine balance between baking the crumble to a deep golden and not overcooking this Northern European style cheesecake. I use an instant-read thermometer to check the centre—it typically reaches around 80–85°C, which gives the crumb its colour while the centre still has that gentle, jelly-like wobble. Placing the oven rack in the top third helps the crumb brown evenly without overbaking the base.
You’re looking for a golden-brown top, firm sides, and a centre that still moves slightly when the springform pan is nudged. That wobble will disappear as the cheesecake cools and sets.
Once at room temperature, carefully remove the sides and lining of the springform pan. Because this cheesecake doesn’t have a base, take extra care when transferring it from the pan base to a cake plate. I use a pizza slide—it supports the weight evenly. You can also chill the cheesecake first, which will firm the crumb and make moving it easier.
You’re not going to miss the bottom crust. The crumble gives this blueberry rosemary crumble cheesecake all the texture it needs — golden, crisp, and still holding its crunch days later.
Blueberry Rosemary Crumble Cheesecake
Equipment
- 23cm x 7cm springform pan
- Digital scales
- Microplane
- Medium mixing bowl
- Large mixing bowl
- Coarse mesh strainer or sieve
- Small saucepan
- Silicone spatula
- Electric hand mixer or stand mixer (optional)
- Instant read thermometer (optional)
- Baking tray (optional)
- Silicone mat (optional)
- Pizza slide (optional)
Ingredients
Cheesecake ingredients:
- 150 g granulated white sugar
- 1 T lemon zest (2 large lemons)
- 2 tablespoons corn starch
- ¾ teaspoon salt
- 750 g traditional ricotta cheese
- 4 large eggs + 1 yolk
- 150 g full fat sour cream
- 225 g blueberries
Crumb ingredients:
- 65 g almond flour
- 50 g rice flour
- 20 g corn starch
- ¼ teaspoon salt
- 2-4 sprigs fresh rosemary
- 65 g butter
- 65 g raw sugar
Instructions
- Get organised: Have your digital scales, mixing bowls, silicone spatula, and electric hand mixer or stand mixer ready. Get out all ingredients before you start.
- Preheat the oven to 150°C fan or 170°C conventional.
- Prepare the pan: Line a 23cm x 7cm springform pan. Lightly grease the sides with butter or spray oil.
- Turn the removable base upside down so the flat side faces up, then line it with a sheet of baking paper that overhangs by at least 5cm.
- Attach the ring and secure it in place.
- Cut a strip of baking paper about 9cm high and line the sides, pressing gently to adhere.
- Set the pan on a baking tray lined with a silicone mat to make it easier to move in and out of the oven.
- Make the crumble: Sift 65g almond flour, 50g rice flour, 20g corn starch, and ¼ teaspoon salt into a medium mixing bowl using a coarse mesh strainer or sieve, breaking up any lumps of almond flour.
- Finely chop the leaves from 2–4 sprigs of fresh rosemary, avoiding any woody stems.
- In a small saucepan, melt 65g butter over medium-low heat with the chopped rosemary, stirring to infuse. Remove from the heat and stir in 65g raw sugar—do not dissolve it.
- Pour the butter mixture over the dry ingredients and mix with a silicone spatula until combined.
- Chill until firm, then break into small clusters. Keep refrigerated until needed.
- Make the cheesecake batter: In a large mixing bowl, combine 150g granulated white sugar and the zest of 2 large lemons (about 1 tablespoon).
- Beat together for 3–5 minutes using an electric hand mixer or stand mixer until the sugar is fragrant and slightly damp from the lemon oils.
- Add 750g traditional ricotta cheese and 150g full-fat sour cream to the sugar mixture.
- Separate 5 eggs, setting 4 whites aside.
- Add the 5 yolks to the bowl and beat on low. Sprinkle in 2 tablespoons of corn startch and continue on medium speed until the batter is fairly smooth and well combined.
- In a clean mixing bowl, whisk the 4 reserved egg whites to firm peaks.
- Add one-quarter of the whipped egg whites to the ricotta mixture and mix well to loosen the batter. Then gently fold in the remaining egg whites in three additions using a silicone spatula or large metal spoon, stopping as soon as they are fully incorporated.
- Assemble the cheesecake: Spoon the batter into the prepared springform pan and level the top with an offset spatula.
- Tap the pan gently on the bench once or twice to remove air bubbles.
- Scatter 225g fresh blueberries evenly across the surface.
- Break up the chilled crumble into small clusters and sprinkle them evenly over the top, without pressing down.
- Bake the cheesecake: Place the assembled cheesecake in the preheated oven and bake on the middle or top rack and bake for appriximately 60-65 minutes
- Ricotta-style cheesecakes are typically set at 65–68°C internally, but for this Northern European style cheesecake, bake until the crumble is golden and the centre reaches about 80–85°C when tested with an instant-read thermometer. The sides should be firm and the centre should still have a slight wobble.
- Cool and unmould: Remove from the oven and cool completely at room temperature.
- Once cool, release the sides of the springform pan and peel away the baking paper.
- Because there’s no base, use a pizza slide to help transfer the cheesecake to a serving plate if needed. Chilling the cheesecake briefly before moving it makes the process easier.
