Made with rich ricotta cheese, fresh berries, and a gluten-free cookie crust, this delectable dessert is a showstopper!

Preparation

Preheat oven to 400°F.

Crush the cookies in a food processor, then combine with melted butter. Press cookie crust into a greased springform pan and bake for 10 minutes. Remove from oven and let cool at room temperature.

Separate eggs. Add sugar and vanilla to the yolks and whip until thick and light yellow, about 1 minute. Add ricotta and lemon zest and whip on medium speed until smooth, about 2 minutes; be careful not to overmix. 

In a separate bowl, use a mixer to beat the egg whites on high speed until they hold stiff peaks. Fold the egg whites into the ricotta mixture, then transfer to the prepared pan and smooth out the top with a spatula.

Bake for about 1 hour 20 minutes, until the cheesecake is deep golden brown and the sides begin to pull away from the pan. Once done, transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day.

To finish, spread crème fraîche on top of the cheesecake, arrange berries in alternating circles, and dust with powdered sugar before serving.