Today we decided to share a Gluten-Free Ricotta Cake Recipe from The Gluten-Free Cookbook.
Originated from Poland, this cheesecake ("Polish sernik") rises quite high during baking, but will sink back down as it cools, and, like many cheesecakes, does a final bit of slow cooking in a turned-off oven.
If you prefer, you can serve this cheesecake with melted chocolate, berry compote, or caramel sauce.
150 g (5 oz) unsalted butter, melted, plus extra for the pan
20 g (2 tablespoons) potato starch, plus extra for the pan
8 eggs, separated
400 g (2 cups) superfine (caster) sugar
1 kg (2 1/4 lb) ricotta cheese
15 g (1 tablespoon) vanilla sugar
Juice of 1/2 orange
Juice of 1/2 lemon
6 g (1 1/2 teaspoons) baking powder
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