Gluten Free Italian Cheesecake

This cheesecake is an extravagant Italian classic and, on special occasions, it is definitely worth the calorific splurge. For the calorie conscious, however, you can replace half the whole milk ricotta with skimmed or, go even further and use non-fat ricotta.

This recipe makes 10 SERVINGS (look for the print card below)

Ingredients:

• 3 cups (24 ounces) gluten free whole milk ricotta cheese
• 1 cup white sugar
• 1/4 cup whole fat cream (can substitute with skimmed or light cream)
• 6 tablespoons gluten free all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon gluten free lemon extract
• 1 teaspoon fresh lemon zest
• 4 large eggs

Instructions:

1. Preheat the oven to 350F (175C), and lightly grease a cake tin (a 9 inch Springform works best) and set to one side.
2. Using an electric mixer on a medium speed, beat together the ricotta, sugar, flour, cinnamon, and salt until well blended.
3. In a separate bowl, beat together the eggs, cream, lemon extract, and lemon zest until well blended.
4. Gradually add the egg mixture to the cheese mixture, beating at a low speed after each addition (be careful not to over beat).
5. Transfer the mixture to the cake tin, and bake on the middle shelf of the oven for 40 minutes, or until a wooden pick inserted in the center comes out clean.
6. Turn the oven off and leave the door slightly open, letting the cheesecake rest inside for a further 60 minutes.
7. Remove cheesecake from oven and let it cool before removing from the cake tin. This cake is best served well chilled, which will take a minimum of 3 hours. It can also be kept refrigerated for up to 3 days.