If you are contemplating dessert recipes for Thanksgiving, you might consider this Key Lime Ricotta Cheesecake.
The citrus punch is a welcome brightness after a heavy meal.
One bowl, make ahead, no hard to obtain ingredients, always fabulous whatever the occasion.
If Thanksgiving dessert is not on your radar yet, just bookmark for later, honey.
Prepared graham cracker crust, I used kinnikinnik gluten free
1 -32 oz container of ricotta cheese
1/2 cup sugar
1/8 tsp salt
1/3 cup al purpose gluten free flour
1 tsp lemon or lime extract
1/2 cup fresh squeezed key or regular lime juice
4 Tbsp lime zest
Preheat oven to 325 degrees, line the bottom 9 ” springform pan with parchment paper and grease well.
Press in your prepared graham cracker crust firmly on bottom and up the sides a bit.
Add container of ricotta to stand mixer (or use hand held) and beat on med/high for 3 mins.
Reduce speed to medium, add sugar, salt, flour, then eggs one a time.
Now add lime or lemon extract and lime zest and juice, mix until just incorporated.
Pour into prepared springform pan, place it on a sheet pan and slide into the oven for 1 hour.
Remove from oven, note that the middle may jiggle a bit, let sit until cool enough to handle then place in refrigerator a few hours, preferably overnight.
Remove from fridge and let sit at room temperature at least 1 hour before serving.
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