Gluten Free Ricotta Cheesecake

Ricotta Cheesecake

Ricotta Cheesecake

This gorgeous gluten-free ricotta cheesecake is sure to make any celebration truly special.


  • 1 18-oz. package GeeFree puff pastry dough

  • gluten-free flour for dusting

  • 2 lbs. ricotta cheese

  • 6 eggs, large

  • 1 cup sugar

  • 1 teaspoon vanilla extract, pure

  • 1/2 tablespoon lemon zest

  • 1/2 tablespoon orange zest

  • 1/8 cup orange juice

  • Additional Tools
  • 9-inch springform pan


  • Bring all ingredients to room temperature. Preheat oven to 350°F.

  • Make filling first. Add all ingredients (except puff pastry dough and flour for dusting) into a large mixing bowl and use an electric mixer to combine. Filling should look smooth.

  • Grease springform pan.

  • Dust the countertop. Take dough and roll it out to approximately 1/8 inch thick. Cut dough large enough to reach the rim of pan. Carefully place dough into pan and press into sides.

  • Pour the filling into the baking pan. With a sharp knife cut any excess dough, leaving a half inch of dough above the surface of the filling.

  • Bake for 1.5 to 2 hours or until set and slightly browned on top.

  • Let cool on the counter for at least 2 hours then remove from pan. Refrigerate overnight.

  • Garnish with whipped cream, confectioner's sugar, or anything you can think of.