Perfect for warm weather gatherings, this simple gluten-free recipe provides that sweet richness you need in a dessert, without being too heavy or filling for a hot summer night. 

Serves: 12

Ready in: 2 hours, then overnight

Ingredients:

• 3 tablespoons melted butter
• 1 cup finely chopped pecans
• 1 teaspoon ground cardamom, divided
• 1 tablespoon brown sugar
• 3 tablespoon tapioca starch or gluten free flour, divided 
  
• 6 fresh peaches, divided
• One 32 ounce container of whole-milk ricotta cheese
• One 8 ounce package cream cheese, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice, divided
• zest of one lemon
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ teaspoon sea salt
• Fresh mint, for garnish (optional)

Instructions:

1. Transfer ricotta cheese to a cheesecloth-lined colander, place in a bowl and cover with plastic wrap. Place in the refrigerator and allow to drain overnight. 
2. The next day, preheat the oven to 350°F, and place a large pan of water on the bottom rack. 
3. Start by making the crust by pulsing the pecans and brown sugar in a food processor, until finely chopped. Transfer to a mixing bowl and add ½ tsp. ground cardamom, 1 tbsp. of tapioca starch (or gluten free flour) and melted butter. Stir to combine, then set aside.
4. Transfer the drained ricotta to a food processor. Wash, peel and pit one peach and add to the ricotta. Pulse for 30 seconds. Scrape down sides before adding cream cheese, sugar, remaining tapioca starch, and eggs. Pulse for 30 seconds. Scrape down the sides and add 1 tablespoon of lemon juice, lemon zest, vanilla extract, almond extract, salt and remaining ½ tsp. of cardamom. Purée until smooth, scraping down sides occasionally.
   
5. Prepare a 9-inch springform pan by spraying with non-stick pan spray. Transfer pecan crust mixture to the pan, spread evenly and press down with the back of a spoon. Fill with batter and place in the center rack of the oven, above the pan of water.
6. Bake for approximately 1 hour, or until the top puffs up and begins to brown. Remove and place on a wire rack to cool. The cheesecake will settle slightly when it cools.
7. While it’s cooling, wash and pit remaining peaches. Slice thinly and place in a bowl, then toss with remaining tbsp. of fresh lemon juice to prevent browning. To serve, top cheesecake with sliced peaches and garnish with fresh mint.

For a printable PDF, click here!