Making a creamy, zesty lemon-ricotta cheesecake gluten-free is not as difficult as you might think. Simply swap the graham cracker crust and flour for your favourite gluten-free variety and you're ready to to serve up a no-compromise gluten-free dessert.
Ingredients
- 1 prepared gluten-free graham cracker crust, or use your favourite gluten-free crumbs with butter to make your own
- 2 lb container of ricotta cheese, drained 1 hour in cheesecloth over bowl, if you have the time
- ½ cup of sugar
- 1/3 cup all-purpose gluten-free flour
- 3 eggs
- 1 tsp vanilla
- 4 lemons, juiced and zested
- 1/4 tsp salt
Instructions
If time allows, add ricotta to cheesecloth-lined colander bowl and let drain for up to 1 hour in the fridge.
Preheat the oven to 325 degrees and set the rack in the lower third of the oven.
To a mixing bowl, add drained ricotta and beat for 3 minutes, until fluffy.
To the same mixing bowl, add sugar and flour, then mix on low until just blended. Crack in eggs, one at a time. Add lemon juice and zest, vanilla and salt until all are incorporated.
Pour cheesecake mixture into the prepared graham cracker crust. (If you're making your own, prepare in a 9″ springform pan lined with parchment paper and greased with butter.)
Bake for 1 hour, until the edges are lightly browned and the middle of the cake jiggles just a bit. Cheesecake will firm up in the fridge overnight.
When ready to serve, remove cheesecake from the fridge and let come to room temperature before slicing and serving.
Find more of Pamela's Gluten-Free recipes at PamelasGlutenFreeRecipes.com. Originally published in 2018. Updated in May 2025.
