• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gluten-Free Baking logo
  • Home
  • Recipes
  • About
    • About Me
    • Contact
    • My Cookbooks
    • Work with Me
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
  • ×
    Home » Cakes

    Gluten-Free Ricotta Cheesecake

    Elizabeth Barbone
    Modified: May 20, 2020 · Published: Jul 23, 2015 by Elizabeth · This post may contain affiliate links · 3 Comments
    Jump to Recipe

    Ricotta Cheesecake on a white plate.

    Sure, classic New York cheesecake, made with cream cheese is great. But I have a soft-spot for ricotta cheesecake. It’s tangier than New York cheesecake and, dare I say it, lighter. If you’ve never had one before, you might be surprised by the texture. It’s slightly “gritty”. But not in a bad way, I promise! It’s just different.

    I like to flavor this cheesecake with lemon. It hightlights the slightly tangy flavor of ricotta. You could use orange juice instead of lemon. That’s lovely too!

    By the way, occasionally this cheesecake cracks when cooled. Don’t worry about it. Just sprinkle confectioners’ sugar over the top to hide the cracks!

    Ricotta Cheesecake.
    5 from 1 vote
    Print

    Classic Ricotta Cheesecake

    Ricotta adds a tangy flavor to this cheesecake.
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 35 minutes
    Author GlutenFreeBaking.com

    Ingredients

    For the Crust

    • 1/2 cup white rice flour (2 ounces; 56 grams)
    • 1/3 cup sweet rice flour (1 1/3 ounces; 38 grams)
    • 1/3 cup tapioca starch (1 1/3 ounces; 38 grams)
    • 1/3 cup confectioners' sugar (1 1/3 ounces; 38 grams)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon xanthan gum
    • 1 stick butter, cold, cut into small pieces (1/2 cup; 4 ounces; 113 grams)
    • 1 large egg (about 1 3/4 ounces; 50 grams, out of shell)

    For the Filling

    • 4 cups whole milk ricotta cheese (2 pounds; 1.8 kilos)
    • 1 cup granulated sugar (7 ounces; 198 grams)
    • 1/3 cup white rice flour (1 1/3 ounces; 38 grams)
    • 5 large eggs (8 3/4 ounces; 150 grams)
    • zest of one lemon
    • 1/4 cup lemon juice (2 ounces; 56 grams)

    Instructions

    1. For the Crust: Preheat oven to 350 degress F.

    2. In bowl of food processor, combine white rice flour, sweet rice flour, tapioca starch, confectioners' sugar, baking powder, and xanthan gum. Pulse to combine.
    3. Add butter. Pulse until no large pieces of butter remain. Add egg. Pulse until dough forms, about one minute.
    4. Press dough into bottom and up 1/3 of the side of 9-inch springform pan. Chill for 15 minutes.
    5. Bake until golden brown, about 20 minutes.
    6. For the Filling: While crust bakes, prepare the filling. In bowl of stand mixer, cream ricotta cheese and granulated sugar together until smooth. Add eggs, one at a time. Beat well between each addition. Stop mixer and scrape down bottom and sides of the bowl.

    7. Add white rice flour and lemon juice and zest. Mix until smooth. Pour cheesecake batter into baked crust. Bake until filling does not jiggle, about one hour to one hour and 15 minutes.

    8. Remove pan from oven. Cool on wire rack for two hours. Chill overnight before cutting.

     

    Reader Interactions

    Comments

    1. Kathi Merlino says

      March 16, 2019 at 8:24 pm

      I am gf and I want to make this!!!

      Reply
    2. Laurie Nigro says

      November 10, 2019 at 9:08 am

      5 stars
      Fantastic recipe! I received rave reviews from everyone, including those who are not fans of cheesecake! I made a gluten free graham cracker crust instead but otherwise followed the recipe exactly. We love it and it’s become a regular in the rotation.

      Reply
      • Elizabeth says

        November 10, 2019 at 10:27 am

        I love a graham cracker crust! So glad to hear you liked the recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Get Recipes Delivered to Your Inbox! (Free Weekly Newsletter!)




    Elizabeth Barbone

    I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

    Read More About Elizabeth →

    • Facebook
    • Instagram
    • Pinterest

    Foods You Miss the Most

    • A stack of gluten-free pancakes topped with maple syrup and butter on a plate.
      The Best Gluten-Free Pancakes
    • Gluten-free chocolate chip cookies on a cooling rack.
      Gluten-Free Chocolate Chip Cookies
    • Loaf of Baked Gluten-Free Sandwich Bread on Red Cutting Board.
      How to Make the Best Gluten-Free Sandwich Bread: An Easy Recipe for Everyone!
    • Gluten-free flour tortillas on plate.
      How to Make the Best Gluten-Free Flour Tortillas

    Footer

    ↑ back to top

    Terms

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement

    Follow Us

    • Facebook
    • Instagram
    • Pinterest

    About

    • Contact
    • About

    Copyright © 2025 Gluten-Free Baking