Welcome back to yet ANOTHER fun filled cake adventure (or just my blog). Today I will be discussing the importance of Gluten free baking! I decided to make a Lemon Ricotta cheesecake, but rather than use the Graham cracker crust, I purchased gluten free chocolate biscotti. I ground them up in the food processor and added a little bit of olive oil (NO BUTTER!!!).
After this, I placed the cream cheese (Reduced fat) and Ricotta (part-skim) into the blender and mixed on Medium for approximately 5 to 10 minutes.
I added the eggs next, one at a time (maintain the emulsion). The batter must come together before added the next one! After this I added the zest and juice of 2 lemons, along with lemon extract, sugar and corn starch. I mixed until nice and smoooooth.
These I bought were HUGE! The recipe called for 4 lemons, but I only needed two.
I poured the batter over the ground biscotti and baked for one 45 minutes. I used one 6 in spring form pan, and a 8 in spring form pan. To add a little bit of a crunch, and since I absolutely LOVE nuts…I made a simple syrup (equal parts sugar and water) and poured it over the almonds. I then baked them in the oven until crispy and crunchy and sweet and OMG I cannot STOP eating these!!!!
After 45 minutes, I took the cakes out of the oven (which is what you do when it’s finished baking haha) and scraped the sides of the spring form pan to prevent cracking!
After it was cooled, I added the candied almonds on top and sprinkled with powdered sugar!
There you have it folks! Gluten Free Lemon Ricotta cheesecake! Now who gets to eat some?!!! I hope you enjoyed!
THANKS FOR READING MY…lemony goodness…BLOGGERY!