Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Lemon Ricotta Cheesecake

Brunch, Dessert, Dinner Party, Gluten Free

My husband who happily eats everything without compliant, recently pointed out that I tend to gravitate to cheesecake when making dessert for dinner parties or holidays.  “just an observation, that’s all” he said, which is code for please make more, he does really love any type of dessert.

When entertaining, any steps you can accomplish in advance will make your event more stress free and relaxed. Dessert that can be put together the day before, using simple, easy to find ingredients, but that still have that wow factor = Cheesecake!

Using this basic recipe you can change it up a bit and make endless variations.  In the past I have made Pumpkin Pie Cheesecake, super for any fall dinner, Key Lime Cheesecake, screams summer to me,  even a Spiced Rum version, I call that my manly cheesecake – the combinations are endless really.

I usually make mine the day before, or even two days before and let rest in the fridge till the big day. That’s the big deal about cheesecake, it gets better with a day or two of rest, just warm up to room temperature the day you are serving and enjoy.

A foolproof fabulous dessert, enjoy!

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake

Ingredients

  • 1 prepared Graham Cracker Crust - I used kinnikinnick gf graham style crumbs.
  • 2 lb container of ricotta cheese, drained 1 hour in cheesecloth over bowl (if you have the time)
  • ½ cup of sugar
  • 1/3 cup all purpose gluten free flour
  • 3 eggs
  • 1 tsp vanilla
  • 4 lemons, juiced and zested
  • 1/4 tsp salt

Instructions

Line a 9" springform pan with parchment paper and grease with butter, up the sides as well.

Add ricotta to cheesecloth lined colander set over bowl, let drain up to 1 hour.

Preheat oven to 325 degrees, set rack in lower third of oven.

Add drained ricotta to mixer, beat on med for 3 mins, it will become nice and fluffy.

Now add the sugar, then flour, mix on low speed until just blended.

One at a time add eggs, then lemon juice and zest, vanilla and salt until all incorporated.

Pour into prepared Graham cracker crust.

Bake 1 hour, the edges should be lightly browned and the middle of the cake may still jiggle a bit, it will firm up in fridge overnight.

When ready to serve remove from the fridge, and let the cheesecake come to room temperature before slicing and serving.

http://pamelasglutenfreerecipes.com/gluten-free/lemon-ricotta-cheesecake/

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