- 1 prepared Graham Cracker Crust – I used kinnikinnick gf graham style crumbs.
- 2 lb container of ricotta cheese, drained 1 hour in cheesecloth over bowl (if you have the time)
- ½ cup of sugar
- 1/3 cup all purpose gluten free flour
- 3 eggs
- 1 tsp vanilla
- 4 lemons, juiced and zested
- 1/4 tsp salt
Line a 9″ springform pan with parchment paper and grease with butter, up the sides as well.
Add ricotta to cheesecloth lined colander set over bowl, let drain up to 1 hour.
Preheat oven to 325 degrees, set rack in lower third of oven.
Add drained ricotta to mixer, beat on med for 3 mins, it will become nice and fluffy.
Now add the sugar, then flour, mix on low speed until just blended.
One at a time add eggs, then lemon juice and zest, vanilla and salt until all incorporated.
Pour into prepared Graham cracker crust.
Bake 1 hour, the edges should be lightly browned and the middle of the cake may still jiggle a bit, it will firm up in fridge overnight.
When ready to serve remove from the fridge, and let the cheesecake come to room temperature before slicing and serving.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.