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
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.
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