Meyer Lemon Ricotta Cheesecake
Author: 
Recipe type: Dessert, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 prepared Graham Cracker Crust (I used a gluten free version)
  • 1 - 2lb container of Ricotta cheese, drained 1 hour in cheesecloth
  • ½ cup of sugar
  • ⅓ all purpose flour, I used Pamela's GF baking mix (of course)
  • 3 eggs
  • 1 tsp vanilla
  • 4 lemons, juiced and zested
  • ⅛ tsp salt
  • For Lemon Topping
  • 1 stick butter, melted
  • juice of 3 lemons and zest reserved
  • 1 cup sugar
  • 5 egg yolks
  • 1 cup sliced almonds, toasted in 350 degree oven for 3-5 mins
Instructions
  1. Add ricotta to cheesecloth lined colander set over bowl, let drain 1 hour
  2. Preheat oven to 325 degrees, set rack in lower third of oven
  3. Add drained ricotta to mixer, beat on med for 3 mins
  4. Add sugar, then flour, mix on low speed until just blended
  5. One at a time add eggs, then lemon juice and zest,vanilla and salt until just blended
  6. Pour into prepared Graham cracker crust
  7. Bake until nicely browned at edges and center is slightly soft in center, 1¼ - 1½ hours, will firm up in fridge overnight
  8. For lemon custard glaze
  9. Melt 1 stick butter, remove from heat and let cool slightly
  10. Stirring constantly add the juice of 3 lemons, 1 cup sugar and 5 eggs yolks
  11. Return the pot to medium-low heat and cook until mixture has thickened
  12. It will coat the back of a wooden spoon
  13. Remove from heat and add zest of the 3 lemons
  14. Chill until ready to use
  15. After cheesecake has been refridgerated overnight add lemon custard glaze to top
  16. Sprinkle with toasted almonds
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/vegetarian/meyer-lemon-ricotta-cheesecake/