Kuchnia

Gluten-Free Ricotta Cheesecake.
Ingredients

14 ounces crunchy, gluten-free chocolate chip cookies
2 ounces melted butter
6 large eggs
⅔ cup sugar
2 teaspoons pure vanilla extract
30 ounces whole milk ricotta cheese
2 teaspoons grated lemon zest
6 ounces crème fraîche
1 basket fresh blueberries
1 basket fresh blackberries
1 basket fresh raspberries
Confectioners' sugar for dusting
Preparation

Preheat oven to 400°F.

Crush the cookies in a food processor, then combine with melted butter. Press cookie crust into a greased springform pan and bake for 10 minutes. Remove from oven and let cool at room temperature.

Separate eggs. Add sugar and vanilla to the yolks and whip until thick and light yellow, about 1 minute. Add ricotta and zest and whip on medium speed until smooth, about 2 minutes; be careful not to overmix.

Beat the whites on high speed with a mixer until they hold stiff peaks. Then fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with a spatula.

Bake for about 1 hour and 20 minutes, until the cake is deep golden brown and the sides begin to pull away from the pan. Once done, transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day.

To finish, spread crème fraîche on top of the cheesecake, arrange berries in alternating circles and dust with confectioners' sugar.
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