Meyer Lemon Ricotta Cheesecake
Author: Pamela
Recipe type: Dessert, Gluten Free, Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Add ricotta to cheesecloth lined colander set over bowl, let drain 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
- Add 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 just blended
- Pour into prepared Graham cracker crust
- Bake until nicely browned at edges and center is slightly soft in center, 1¼ - 1½ hours, will firm up in fridge overnight
- For lemon custard glaze
- Melt 1 stick butter, remove from heat and let cool slightly
- Stirring constantly add the juice of 3 lemons, 1 cup sugar and 5 eggs yolks
- Return the pot to medium-low heat and cook until mixture has thickened
- It will coat the back of a wooden spoon
- Remove from heat and add zest of the 3 lemons
- Chill until ready to use
- After cheesecake has been refridgerated overnight add lemon custard glaze to top
- Sprinkle with toasted almonds
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/vegetarian/meyer-lemon-ricotta-cheesecake/
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