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We have lots of extra goat milk right now, so I spent the weekend making cheese and more cheese, then realized I needed a good ricotta recipe. This cheesecake hit the mark perfectly, and I was particularly pleased that it was gluten free and used sugar alternatives. I doubled everything to use my usual straightedge 10" pie pan, and it turned out spectacularly well, including the crust. Will definitely be using this recipe again, thanks for sharing it!