A while back I got a bunch of free ricotta cheese, something that I otherwise never buy. I put it in my freezer and took it out bit by bit to try to use it up. One thing that has become a staple in my house because of it has been this egg free gluten free cheesecake. It is so simple and easy and tastes amazing. No, it doesn’t have a crust, at least when I make it, but feel free to make a crust if you want, and then pour this in. The ingredient list is so simple and short but the taste is amazing.
To be honest, I feel like I still need to play around with this to see if I can get other variations to work- like I can’t imagine why it wouldn’t work with yogurt or sour cream, with a bit of adjustment, I just haven’t done that yet.
Unfortunately, my stomach doesn’t like the ricotta cheese and rebels after I eat it (I’m able to have certain other dairy without issue but not this) but I eat it anyhow because it’s so darn good.
While I generally make this plain vanilla since my kids prefer it that way, I often make it marbled with chocolate inside, because it’s absolutely divine that way.
Super Easy Ricotta Cheese Cheesecake Recipe- Gluten Free, Egg Free, Allergy Friendly
Ingredients:
3 cups ricotta cheese
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all purpose gluten free flour mix, or wheat flour
1/2 teaspoon baking powder
1-2 teaspoons cocoa powder (optional)
Instructions:
1. Mix all your ingredients together other than the cocoa powder.
2. If making a cocoa swirl, remove some of the batter and mix it with cocoa powder, then pour it into the batter, swirling around the chocolate part with a knife.
3. Bake at 350 for 22 minutes.
Enjoy!
Are you a fan of cheesecake? How do you make yours? Does this look like a recipe you’d try?
