I am in the fortunate situation of celebrating Thanksgiving twice every year. Once in October with my Canadian side, and again in November with all my American friends and family.
Some years it is exactly the same dinner both times. Other years, we vary it slightly to reflect the food allergies or aversions of our invited guests. Make no mistake though, dinner always revolves around Turkey; Dressing, some version of Brussels Sprouts, a few Root Vegetables, Gravy and of course Dessert — never just one.
This year I debuted this Key Lime Ricotta Cheesecake at the Canadian feast. It was a huge success, we all felt that after a long heavy meal, a lighter dessert, with citrus undertones really hits the spot. Sure, I know cheesecake and lighter don’t normally appear in the same sentence, here the ricotta really does help create a nice light and airy version.
The other dessert on the table was a Browned Butter Pecan Pie with Expresso Dates – See? Sometimes cheesecake can be considered light honey.
Wishing you and your family a fabulous Thanksgiving.
- Prepared graham cracker crust, I used kinnikinnik gluten free
- 1 -32 oz container of ricotta cheese
- 1/2 cup sugar
- 1/8 tsp salt
- 1/3 cup al purpose gluten free flour
- 3 eggs
- 1 tsp lemon or lime extract
- 1/2 cup fresh squeezed key or regular lime juice
- 4 Tbsp lime zest
Preheat oven to 325 degrees, line a 9 " springform pan with parchment paper and grease well.
Press in your prepared graham cracker crust firmly on bottom and up the sides a bit.
Add container of ricotta to stand mixer (or use hand held) and beat on med/high for 3 mins.
Reduce speed to medium, add sugar, salt, flour, then eggs one a time.
Now add lime or lemon extract and lime zest and juice, mix until just incorporated.
Pour into prepared springform pan, place it on a sheet pan and slide into the oven for 1 hour.
Remove from oven, note that the middle may jiggle a bit, let sit until cool enough to handle then place in refrigerator a few hours, preferably overnight.
Remove from fridge and let sit at room temperature at least 1 hour before serving.