Take advantage of what Gaia offers this Midsummer when you are looking for a special treat. This luscious cheesecake is bursting with tangy lemon and topped with sweet, ripe raspberries. The delicate almond crust is just right for this refreshing dessert!

Citrus Berry Cheesecake

Crust

¾ c. almond flour/meal

1T sugar

1T flour

2T melted butter

Pinch of salt

Combine all ingredients in a small bowl until crumbly. Press into the bottom and slightly up the sides of an 8” spring-form pan or pie plate. Set aside.

Filling

2 8 oz packages 1/3 less fat cream cheese, softened

½ C. sugar

1 ½ T. flour

2 eggs

Juice and zest of 1 lemon

Pinch of salt

Beat cream cheese with sugar and flour until smooth and free of lumps. Beat in eggs one at a time, mixing well after each addition and scraping bowl as needed. Add salt and lemon juice and zest. Beat to combine. Pour over crust in pan. Bake at 350 degrees for 30-40 minutes until center is just set. Baking times will vary according to your oven. Cool in pan completely. If using a springform pan, loosen sides and bottom and transfer to a serving platter. While cake is baking, prepare Compote.

Raspberry Compote

2 1/2 cup fresh or frozen raspberries, divided

¼ c sugar or honey

1 t. corn starch

2 t. water

Combine 2 c. raspberries with remaining ingredients in a small saucepan. Over med-high heat, bring to a low boil, stirring often. Cook until mixture begins to thicken and becomes translucent. Remove from heat and gently stir in remaining 1/2c whole berries. Transfer to covered jar or serving pitcher. Chill. Pour over cooled, individual cheesecake slices.