Gluten-Free Lemon Ricotta Yogurt Cheesecake

Name: Gluten-Free Lemon Ricotta Yogurt Cheesecake
Prep time: 20 min
Cook time: 58 min
Total time: 20 min
Yield: 9
Cuisine: American
Ingredients: 16 oz whole milk ricotta cheese; 4 tbsp maple syrup; 0.5 cup white or brown rice flour; 4 oz plain whole milk yogurt; 1 piece Happy Egg Heritage Egg; 1 tsp almond extract; 1 piece lemon zest; 1 tbsp lemon juice; powdered sugar or monk fruit powder

20 mins prepServes 9

Light, fresh, and just the right amount of tang—this cheesecake is made with wholesome ingredients like Happy Egg Free Range eggs, yogurt, maple syrup, and rice flour, and comes together in one bowl with no crust or fancy steps. It’s naturally gluten-free and perfect served chilled. Protein-rich yolks from Happy Egg Free Range eggs with orange yolks take this lemon ricotta pie next-level.

9 servings

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Instructions

Preheat the oven to 350°F. Drain ricotta cheese well. In a medium bowl, whisk the egg. Add maple syrup, almond extract, lemon juice, lemon zest, drained ricotta, and yogurt. Mix well. Mix in the rice flour and stir until well combined. Pour the batter into a greased 8x8 baking pan lined with parchment paper. Spray the parchment paper lightly with oil. Bake for 55–60 minutes, or until golden brown (keep an eye on it). Let cool, then chill in the fridge. It’s best served cold or the next day. Dust with powdered sugar or monk fruit powder before serving.

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Gluten-Free Lemon Ricotta Yogurt Cheesecake

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