This Gluten-Free Baked Apricot Ricotta Cheesecake is just perfect!

I know that sounds like a big statement but I just can't rave about this cheesecake enough. It is silky smooth, can be eaten on its own dusted with icing sugar, or drizzled with cream and topped with fresh berries!

The choice is yours, but in my home, this is the dessert that everyone wants and it is always a hit at dinner parties.

Sometimes being gluten-free,  can be frustrating when your out and the dessert is cheesecake (and you know that it has a biscuit base and contains gluten).... but with this recipe, the cheesecake is baked and doesn't need a biscuit base!

We make this cheesecake with a good quality apricot jam to give it a subtle, tangy flavour.

If you want to change it up ever so slightly you can simply replace the apricot jam with lemon curd (I can vouch for this one... it is just as wonderful! )

Tips to making Silky Baked Apricot Ricotta Cheesecake

Tip Number 1

Turn off the oven and leave the oven door ajar and leave the cake to cool completely in the oven. Then put it in the fridge to chill. It is best eaten cold!

Tip Number 2

Remove from the cake tin by using a butter knife to go around the edge - to loosen the cake from the pan. It is easier than to open the springform pan

 How to make Gluten Free Baked Apricot Ricotta Cheesecake!

• Preheat oven to 170º C and line the base of a springform cake pan  with baking paper.
• In a mixer place in the Ricotta, ⅓ cup of sugar, vanilla, cornflour and apricot jam.
• Pulse in the mixer till combined.
• Then add in the eggs, one at a time, through the feed tube and mix till smooth

• Pour the mixture into the springform pan and smooth the top. Tap several times on the bench to make sure there are no air bubbles.
• Put in the oven and bake for 40-45 mins until the top is golden and a skewer comes out clean from the cheesecake.

Recipe for Gluten Free Baked Apricot Ricotta Cheesecake!

Gluten-Free Baked Apricot Ricotta Cheesecake

Silky smooth Baked Apricot Ricotta Cheesecake that is gluten-free too!!

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Dessert

Cuisine Italian

Servings 8

Equipment

• oven

Ingredients

  

• 1 kg of fresh Ricotta ( I sometimes use the reduced fat ricotta when I am thinking of my hips 😉
• 4 eggs lightly beaten
• 100 g of a good quality apricot jam about 3 large tablespoons
• 40 g of cornflour make sure it is gluten free
• 1 teaspoon of vanilla
• ⅓ cup of caster sugar

Instructions

 

• Preheat oven to 170 C and line the base of a springform cake pan with baking paper.
• In a mixer place in the Ricotta, ⅓ cup of sugar, vanilla, cornflour and apricot jam.
• Pulse in the mixer till combined.
• Then add in the eggs, one at a time, through the feed tube and mix till smooth
• Pour the mixture into the springform pan and smooth the top. Tap several times on the bench to make sure there are no air bubbles.
• Put in the oven and bake for 40-45 mins until the top is golden and a skewer comes out clean from the cheesecake.
• The tip to this is to: Turn off the oven and leave the oven door ajar and leave the cake to cool completely in the oven. Then put it in the fridge to chill. It is best eaten cold!

Keyword baking, cheesecake, gluten-free

This Baked Apricot Ricotta Cheesecake is silky, smooth, and plain delicious.

It is very hard to stop just at one slice!!

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