Meyer Lemon Ricotta Cheesecake
Dessert, Dinner Party, Gluten Free, Vegetarian • Respond 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?
- 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
