Gluten-Free Ricotta Cheesecake

Indulge in the creamy perfection of this Gluten-Free Ricotta Cheesecake, a decadent dessert that combines light ricotta cheese and velvety cream cheese for a texture that's silky yet airy. Featuring a buttery gluten-free graham cracker crust and a hint of bright citrus from lemon zest, this cheesecake offers a delightful balance of richness and freshness. Made with simple, pantry-friendly ingredients like gluten-free all-purpose flour and finished with a perfectly golden top, it’s both accessible and indulgent for any occasion. Easy to make and perfect for gluten-free guests, this impressive dessert is guaranteed to be the star of your table. Serve chilled for a refreshing treat that melts in your mouth!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

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.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.

Step 4

In a large mixing bowl, blend the ricotta cheese and cream cheese using an electric mixer until smooth and creamy.

Step 5

Gradually add 1 cup of granulated sugar while continuing to mix, then add the vanilla extract, blending until fully incorporated.

Step 6

Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.

Step 7

Mix in the lemon zest and gluten-free all-purpose flour, stirring until just combined.

Step 8

Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly.

Step 9

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.

Step 10

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.

Step 11

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.

Step 12

To serve, carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!

Nutrition Facts

Serving size	(1432.7g)

Amount per serving	% Daily Value*
Calories	4019.7

Total Fat 225.8g	0%
Saturated Fat 126.4g	0%
Polyunsaturated Fat g
Cholesterol 1451.6mg	0%
Sodium 2423.2mg	0%
Total Carbohydrate 428.6g	0%
Dietary Fiber 6.7g	0%
Total Sugars 296.7g
Protein 108.3g	0%

Vitamin D 164IU	0%
Calcium 2441.1mg	0%
Iron 8.6mg	0%
Potassium 1218.1mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 10.4%

Carbs: 41.0%