Lemon Cheesecake…simple, light and creamy!

06 Jul

My family has always liked cheesecake, but it usually only gets made for special occasions. Years ago, my husband would make it and he would experiment with different flavors for Thanksgiving and Christmas – pumpkin, chocolate, almond, citrus, marble,… It was a time-consuming process making the crust, cooking it, letting it cool, blending all the cheeses together, greasing the spring-form pan,… Even though it was so delicious, it was very dense, rich and full of calories.

I recently found this recipe online at Easy Eats Blog, so I’m re-blogging it here. It was fabulous! My son endorsed this as his ALL-TIME favorite cheesecake – light, creamy, not too sweet, smooth texture, and gluten-free! My husband loved it too and didn’t miss the crust at all. I know I’ll be making it again and more often than just at the holidays. I really like that it has agave nectar instead of sugar and not too much ricotta cheese. Sometimes a cheesecake can have a grainy texture with too much ricotta in the recipe.

I used a large, round, deep stoneware dish to bake it in and after chilling, it cut very easily and was set perfectly. Next time, I may try adding lemon or orange zest for a deeper citrus flavor. I also want to try adding cocoa powder or almond liquor. Mmmm, the possibilities…!!! Enjoy!

Gluten-free Lemon Cheesecake

8 oz. cream cheese
1 cup ricotta cheese
¾ cup light agave nectar
2 large eggs
5 teaspoons brown rice flour
5 teaspoons corn starch
1 ½ teaspoons vanilla extract
2 teaspoons lemon extract
1 stick butter, melted and cooled
1 cup plain Greek yogurt (whole fat)

Preheat oven to 325 degrees F. Grease a round, deep baking dish or pie plate. Combine cream cheese and ricotta in a large bowl and mix well to combine. Add agave syrup and blend well until creamy and smooth. Add eggs one at a time and blend well after each. Add rice flour, corn starch and extracts and mix very well. Add melted, cooled butter and yogurt and beat until completely blended together. Pour batter into prepared pan and bake for 45 minutes. After 45 minutes, turn the oven off and leave the pan in the oven for 1 ½ hours to cool gradually. Remove from the oven and chill for 4 or more hours. Top with fresh fruit or whipped cream. Makes 6 to 8 servings.


Posted by on July 6, 2012 in Desserts


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4 responses to “Lemon Cheesecake…simple, light and creamy!

  1. Leslie

    July 10, 2012 at 10:07 am

    I tried this recipe last night. It was delicious! I substituted honey for the agave nectar and orange extract for the lemon because that was what I had on hand (I am learning that it is ok to experiment!). They worked well. Thanks for sharing your recipes and ideas!

    • Gluten-free Medley

      July 10, 2012 at 2:37 pm

      You are very welcome! I’m glad you enjoyed this recipe. Keep on experimenting!!

  2. nanettefayephotography

    July 11, 2012 at 7:43 pm

    This sounds delicious, Anne! I want to try it. Could I use a regular pie plate? The lemon flavor sounds perfect for summer! Thanks!

    • Gluten-free Medley

      July 12, 2012 at 9:01 am

      I think the pie plate would need to be a large one. Leslie used a spring-form pan and it worked well, too. It does rise as it cooks and settles back down as it cools. Maybe if you put a cookie sheet underneath the pie plate, in case it spills over. You could also make it an unconventional shape and use a square baking dish that is deeper. Let me know what you end up using!!


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