Gluten Free Cinnamon Ricotta Cheesecake with Pears and Candied Hazelnuts

Gluten Free Cinnamon Ricotta Cheesecake with Pears and Candied Hazelnuts



  • 8 large eggs
  • 2.5 cups Confectioners’ sugar
  • 2.5 lbs. Whole Milk Ricotta
  • ½ cup heavy cream
  • ¾ tsp. Vanilla extract
  • ¼ cup orange or lemon liqueur, such as limoncello
  • Juice and grated zest of 1 lemon, strained
  • Teaspoon of cinnamon
  • Butter Baking spray (enough to cover springform pan)
  • 2/3 tbsp hazelnut
  • 2 pears (optional) or other stone fruit
  • 10-12-inch spring form pan


  • 1 tbsp. Confectioners’ sugar
  • 1 cup Granulated sugar
  • 2/3 tbsp hazelnuts (slightly crushed)
  • ½ medium pears cleaned pits and skin removed.


  1. Spray pan thoroughly with baking spray
  2. Beat eggs in a large bowl with an electric mixer until light yellow, add in whole cream, and half of confectioners’ sugar.
  3. Beat for at least a minute on medium speed. Then slowly add in the remaining sugar until fully incorporated.
  4. Add in Whole Milk Ricotta ½ a cup at time and mix.  Add lemon juice, lemon zest, vanilla, and liqueur to Ricotta and stir gently until incorporated.
  5. Pour mixture into pan. Sprinkle cinnamon over top and with a toothpick swirl into mixture.
  6. Turn on Philips XXL Airfryer to 325. Bake for about 35 minutes in Air fryer
  7. Remove from airfryer to cool completely.
  8. Dust top of cheesecake with confectioners’ sugar.
  9. In a small saucepan melt cup of granulated sugar with a tablespoon of water when it starts to bubble add pears and nuts coat evenly until toasts and slight hardens and pour on cake.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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