Gluten Free Almond Lemon Ricotta Cake

Bob's Red Mill gluten-free dessert

My sister suffers from multiple dietary restrictions and I am always keeping my eye out for recipes she can eat.  The problem I continually face is that I find a recipe that meets one need but not another.  Such was the case with this delicious non-traditional cheesecake.  I’d never made a cheesecake before and didn’t know if this recipe would be creamy or cakey – I used 15oz ricotta but also 2 1/2 cups almond meal (B is allergic to tree nuts – fail).  The result is a cake-cake but a good one. It’s dense but light and perfect for after dinner dessert. The best part is no one would guess it’s gluten-free.

Gluten Free Almond Lemon Ricotta Cake
12 slices

    • 1/2 cup (1 stick) butter, softened
    • 2 cups powdered sugar
    • 1/2 tablespoon vanilla extract
    • 2 lemons, zest
    • 1 tablespoon lemon juice
    • 4 eggs (separated and at room temperature)
    • 2 1/2 cups Red Mill almond meal
    • 1 container ricotta*
    • 1 cup of sliced almonds
  1. Heat oven to 400F.  Spray cheesecake pan with non-stick spray.
  2. Beat softened butter, 1 cup powdered sugar, vanilla extract, lemon zest and lemon juice with mixer until creamy.  Continue mixing batter and add one egg yolk at a time.  Add almond meal and beat to combine.  Fold in ricotta.
  3. In a separate bowl beat egg whites and 1 cup powdered sugar until peaks are formed.  Fold into cake batter.
  4. Pour mixutre into pan and cover with almonds.  Bake for 25 minutes and remove from over to cover with aluminum foil.  Return to oven for another 15-20 minutes of baking.  Let cool for at least an hour.
*The original recipe suggests 10oz of ricotta.  The container I bought had 15oz and I used the whole thing.

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