Gluten-Free Ricotta Cheesecake
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What if there was a way to make an impressive gluten-free dessert without stocking up on a billion single-use ingredients? Good news, friends: There is, and it’s this Polish ricotta cheesecake from Cristian Broglia’s The Gluten-Free Cookbook. There’s no crust and no fussy water bath—just a creamy, rich treat that everyone at the table can enjoy.
“Polish sernik (‘cheesecake’) rises quite high during baking,” he writes, “but will sink back down as it cools, and, like many cheesecakes, does a final bit of slow cooking in a turned-off oven. If preferred, serve it decorated with melted chocolate, berry compote or caramel sauce.”
Can we serve it with all three?
Adapted from The Gluten-Free Cookbook by Cristian Broglia. © 2022 Phaidon Press.
10 tablespoons (150g) unsalted butter, melted, plus extra for the pan
2 tablespoons potato starch, plus extra for the pan
8 eggs, separated
2 cups (400g) granulated sugar
2¼ pounds (1,000g) ricotta cheese
1 tablespoon vanilla sugar
Juice of ½ an orange
Juice of ½ a lemon
1½ teaspoons baking powder
1. Preheat the oven to 325°F. Grease a 12-inch springform pan with butter and dust with potato starch.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and sugar until pale yellow and frothy. Add the ricotta and thoroughly combine. Add the melted butter, potato starch, vanilla sugar, orange juice, lemon juice and baking powder and mix well. Transfer to a large bowl and clean the mixer bowl and attachment thoroughly.
3. In the clean mixer bowl, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture. Pour the batter into the prepared pan.
4. Transfer to the oven and bake for 1 hour. Turn off the oven and let the cake rest for 30 minutes inside the oven, without opening the door.
5. Remove from the oven and cool the cake before removing the pan’s sides. Leave the cheesecake on the springform base or carefully transfer it to a serving plate. Serve warm.