Here’s what you do at your local farmer’s market this week… First, stop by the fruit stand and pick up some peaches (YES, they’re here!). Then, make your way over to the cheese table and see if they have some fresh ricotta for you (not the polly-o kind, I’m talking the good stuff). Find your way over to the table with the yummy local honey and pick some of that up as well. That should do it. You probably have all of the other ingredients you need at home already. If not, pick them up and run home to make this deliciously light and airy cheesecake with a hint of citrus and incredible flavor. I’m loving it and I know you will too!
I had a big tub of fresh ricotta in my house last week. I served some as an appetizer for the 4th of July (topped with honey, olive oil, truffle sea salt and thyme) with my fresh gluten-free rosemary focaccia. It was a definite crowd-pleaser but I had a lot left in the container that I needed to put to use. I started to slice some peaches, top them with the ricotta, drizzle them with honey and snack on them. I loved the combination so much, I decided to make it into a dessert. I used Martha Stewart’s ricotta cheesecake recipe as a starting point and then made my own version. If you have a little extra time, you can even make your own fresh ricotta. Either way, make sure you try this recipe! It’s the perfect summer dessert! If you have any leftover peaches, make this!
If you are in NYC this weekend, check out the Yankees game hosted by Gluten Free Calendar tonight and come visit me at the NYC Celebrate Celiac Event at the Affinia Hotel tomorrow from 10-1. I’ll be there sharing information about my blog and helping out at the Udi’s table. This is my first time getting out there to meet others in the community and I’m excited to do so along with Gluten-Free Frenzy, Celiac and the Beast, Whipped Pastry Boutique and many others. Hope you come and if you do, please stop by and say hello!
- ¾ cup sugar, separated into 2 halves, plus more for sprinkling the pans
- 1½ lbs fresh whole-milk ricotta
- ½ peach, pitted and diced into small pieces
- ¼ tsp cinnamon
- 1 tsp honey, plus more for drizzling
- 4 egg yolks
- 6 egg whites
- ¼ cup gluten-free flour blend (King Arthur or homemade)
- finely grated zest of ½ lemon
- ¼ tsp salt
- butter for greasing pan
- 1½ peach, sliced for garnish
- Heat oven to 325 degrees
- Grease an 11' springform pan with butter on the bottom and sides and sprinkle lightly with sugar
- Place fresh ricotta, diced peach, cinnamon and honey in a food processor and puree until creamy
- Beat egg whites in a stand mixer with whisk attachment on low until foamy. Add ½ of the sugar and gradually raise speed to high whisking until egg whites become stiff, white and glossy (about 3-4 mins).
- Meanwhile, whisk together ricotta, peach and honey mixture with egg yolks, gluten-free flour, remaining sugar, lemon zest and salt in a large bowl.
- Fold ⅓ of the egg whites into the mixiture using a rubber spatula until just combined. Gently fold in the rest until just combined.
- Pour batter into pan and bake at 350 until top is deep golden brown (about 25 minutes). Reduce temperature to 225 and continue to bake until center is firm (about an additional 35-40 minutes).
- Let stand for 20 minutes. Run a knife around the edge of the cake, release the sides and cool in the refrigerator at least 4 hours or overnight.
- Garnish with sliced peaches and drizzle honey all over the top of the cake. Serve and enjoy.