Pamela's Gluten Free Recipes

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

Meyer Lemon Ricotta Cheesecake

Dessert, Dinner Party, Gluten Free, VegetarianRespond to this post »

With Christmas behind us now, and New Years looming in the next few days.

I thought a nice little cheesecake to go with your New Years Feast might be appreciated.

If you are not having an affair that could use a spectacular cheesecake, just bench it.

Perhaps a big Sunday dinner with family or special dinner party will call for this beauty.

I have to admit I am so looking forward to baking and eating this cheesecake for New Years, darn it!

Most of the cakes, cookies and other yummy goodies passed around during the Holidays contain gluten.

When I visit with friends and family there is usually only one thing on that huge platter that I can eat, if I am lucky.

I know this is the second cheesecake I have posted since Thanksgiving, and for good reason.

The Pumpkin Pie version here was so fabulous I wanted to tweak the recipe a bit to create other versions.

It’s the same base recipe omitting the pumpkin and adding lemons and almonds, really pretty too don’t you think?

Meyer Lemon Ricotta Cheesecake
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
  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


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