Peach Cheesecake with Pecan Crust

This silky peach-topped cheesecake is made with two Georgia staples: peaches and pecans. For the smoothest texture, make this gluten-free dessert a day in advance and store it in the refrigerator before serving.

1 (32 oz) container whole milk ricotta cheese
3 cups pecans, chopped
3 Tbsp. light brown sugar
¼ tsp. kosher salt
3 Tbsp. tapioca starch or gluten-free flour, divided
1 egg white, whisked until frothy
4 fresh peaches, divided
1 (8 oz) pkg cream cheese, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp. lemon zest, freshly grated
2 Tbsp. lemon juice, freshly squeezed, divided
1 tsp. pure vanilla extract
¼ tsp. fine sea salt
¼ tsp. pure almond extract
fresh mint

Place ricotta cheese in a cheesecloth-lined colander. Set the colander in a bowl, and cover the colander and bowl with plastic wrap. Chill for 8-12 hours to drain.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Spread chopped pecans in a single layer on a rimmed baking sheet, and bake in a preheated oven until fragrant and lightly toasted, about 10 minutes. Remove from the oven, and cool on a baking sheet for 20 minutes. Process pecans in a food processor until finely ground.

Transfer to a medium bowl. Add brown sugar, kosher salt, and 1 Tbsp. of the tapioca starch; whisk to combine. Add beaten egg white, and whisk just until blended. Using dampened fingers, press the pecan mixture onto the bottom and up the sides of a lightly greased 9" springform pan, making a crust about 1/8" thick.

Place a large pan of water on the bottom rack of the oven. Transfer the drained ricotta to a food processor. Peel 1 peach, cut in half, and remove the pit. Add peach to ricotta. Process for 30 seconds; scrape down sides. Add cream cheese, granulated sugar, eggs, and remaining 2 Tbsp. tapioca starch. Process for 30 seconds; scrape down sides. Add lemon zest, vanilla extract, fine sea salt, almond extract, and 1 Tbsp. of the lemon juice. Process until smooth, stopping occasionally to scrape down sides. Transfer batter to the prepared crust, and place on the center rack of the oven, above the pan of water.

Bake in preheated oven until the top puffs up and begins to brown and the center of the cheesecake seems mostly set (it will jiggle a little), about 1 hour and 10 minutes. Transfer the cheesecake to a wire rack and cool for 4 hours (or cover and refrigerate overnight). The cheesecake will settle slightly as it cools.

Gently rub the 3 remaining peaches under running water to remove fuzz, and thinly slice the peaches. Toss together peach slices and remaining 1 Tbsp. lemon juice in a large bowl. Top cheesecake with sliced peaches, and garnish with fresh mint, if desired.