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Ricotta Cheesecake.

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.