Gluten Free Citrus Ricotta Cheesecake

April 6, 2018

Gluten Free Citrus Ricotta Cheesecake

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Gluten Free Citrus Ricotta Cheesecake

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

April 6, 2018

By:

Ingredients
  • 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)
Directions
  • 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.

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