Almost sixteen years ago, I made this cake for the very first time to impress my boyfriend (he’s now my husband!). He dropped a few hints that Italian-style cheesecake was his favorite dessert, you know, the kind you order in a real Italian restaurant that has the fancy lattice crust on top? I wanted so badly to win him over with my culinary skills, which admittedly, weren’t as snazzy back then as they are now. Two words come to mind when I think back to that cake… door stop. He loved me anyway. We dated for four years, got hitched, bought a house and had three kids. And we’ve sampled every Italian cheesecake along the way. Let’s just say my culinary skills have evolved since back then — and this cake is still his favorite. Now that’s amore!
Gluten Free Citrus Ricotta Cheesecake
- For the crust:
- I've had the most luck with the King Arthur Gluten Free crust recipe, found here https://www.kingarthurflour.com/recipes/gluten-free-cheesecake-recipe
- For the filling:
- 5 large eggs, separated
- 3 lbs. whole milk ricotta cheese
- 3/4 cup white sugar
- 1/4 cup heavy cream
- Zest of one orange
- Zest of one lemon
- 1 1/2 tsp. lemon extract
- 1 1/2 tsp. orange extract
- 2 Tbsp. gluten free flour (I prefer King Arthur)
- Step 1 Make the crust according to the King Arthur recipe and set aside. Use a 9-inch springform pan that’s been sprayed with non-stick spray.
- Step 2 Preheat the oven to 350.
- Step 3 In the bowl of a stand mixer, mix the egg yolks and sugar with the paddle attachment until light yellow in color and smooth.
- Step 4 Add the ricotta and heavy cream
- Step 5 mix until combined.
- Step 6 Add the citrus zest and extracts
- Step 7 mix.
- Step 8 Add the flour and mix until well combined.
- Step 9 In a separate bowl, beat the egg whites on high-speed using a hand mixer until stiff peaks form.
- Step 10 Gently fold the egg whites into the ricotta mixture using a rubber spatula. Do this a little at a time so the egg whites stay airy and incorporate into the batter.
- Step 11 Pour the batter on top of the crust in the springform pan. Place the pan on a rimmed baking sheet to prevent spills in the oven.
- Step 12 Bake until golden brown and set, about 75 -90 minutes.
- Step 13 Allow to cool completely in the pan. Using a serrated knife, gently loosen the cake edges from the pan. Release the springform and carefully place the cake (with the bottom of the pan attached) onto a serving platter. Sprinkle with powdered sugar or decorate with citrus segments.