Gluten-Free Ricotta Cheesecake
Indulge in the creamy decadence of this Gluten-Free Ricotta Cheesecake, a delightful twist on the classic dessert that's perfect for those with dietary restrictions or simply seeking a lighter, Mediterranean-inspired treat. This easy-to-make cheesecake features a buttery gluten-free graham cracker crust and a luscious filling made with ricotta cheese, softened cream cheese, and a hint of lemon zest for a subtle tang. With its silky texture and perfectly balanced sweetness, this cheesecake is baked to perfection and cooled gently to avoid cracking, ensuring a flawless presentation every time. Whether you're hosting a special occasion or craving an everyday dessert, this gluten-free ricotta cheesecake is sure to impress. Serve chilled for a refreshing end to any meal!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 2 cups Ricotta cheese
- 8 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 teaspoon Lemon zest
- 2 tablespoons Gluten-free all-purpose flour
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Mix well until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, blend the ricotta cheese and cream cheese using an electric mixer until smooth and creamy.
Gradually add 1 cup of granulated sugar while continuing to mix, then add the vanilla extract, blending until fully incorporated.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.
Mix in the lemon zest and gluten-free all-purpose flour, stirring until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes or until the edges are set, but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
To serve, carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!
Nutrition Facts
Calories |
4020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 296.7 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2441 mg | 188% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
