Best 5 Skinny Ricotta Cheesecake With Apple Topper Recipes
In the realm of sweet temptations, where indulgence meets healthy choices, there exists a culinary masterpiece that harmonizes flavor and nutrition: the skinny ricotta cheesecake with apple topper. This delectable dessert is a symphony of textures and tastes, featuring a creamy, light ricotta filling embraced by a golden-brown apple topping. Whether you seek a healthier alternative to traditional cheesecakes or simply crave a delightful treat without sacrificing your dietary goals, this recipe will guide you in creating a guilt-free indulgence that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
RICOTTA CHEESECAKE WITH APPLE TOPPING
Here's a delicious recipe for cheesecake made out of ricotta. It uses my base recipe for Italian Cheesecake, but is perfect for fall with it's apple topping, walnuts and caramel drizzle.
Provided by countryatheartrecipes
Categories Dessert
Time 4h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Coat the bottom and sides of a 9" springform pan with cooking spray, then dust pan with about 2 tablespoons semolina flour, tapping out the excess.
- Using a fine-edged grater, grate the lemon zest.
Nutrition Facts : Calories 292 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 125 mg, Sodium 383 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 6 g, ServingSize 1 serving
SKINNY RICOTTA CHEESECAKE WITH APPLE TOPPER
60% less total fat • 33% fewer calories than the original recipe. The rich-tasting cheesecake gets its creaminess from part-skim ricotta cheese and reduced-fat cream cheese for all the texture you love with half the fat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
- In large mixing bowl, beat ricotta cheese, cream cheese, sugar, honey, applesauce, and flour with an electric mixer on medium to high speed until smooth. Add egg yolks all at once. Beat on low speed just until combined. In a clean large mixing bowl with clean beaters, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the ricotta mixture. Fold in remaining egg whites.
- Spoon filling into prepared pan, spreading evenly. Place in shallow baking pan. Bake 1 hour or until center appears nearly set when gently shaken.
- Cool in pan on wire rack for 15 minutes. (Cheesecake will crack.) Using a thin metal spatula, loosen cheesecake from side of pan; cool for 30 minutes more. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours. To serve, top sliced cheesecake with Apple Topper.*
- Apple Topper: Core and thinly slice 3 Jonagold or 4 McIntosh apples (about 6 cups). In a large skillet, toss apple slices with 1 teaspoon apple pie spice or ground cinnamon. Add 1/4 cup water; heat to boiling. Cover and cook over medium-high heat about 5 minutes or until apple slices are just tender, stirring occasionally. Drizzle with 2 tablespoons honey; toss gently to coat. Cool to room temperature.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 slice plus 1/4 cup apple topper, Sodium 170 mg, Sugar 22 g, TransFat 0 g
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
APPLE RICOTTA CAKE
Yummy. Very moist. Fantastic! Don't take our word for it. These are words used by reviewers of this cheesecake-like Apple Ricotta Cake.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix flour, brown sugar and 1/2 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
- Beat cake mix, ricotta cheese, eggs, water, oil and remaining 1 tsp. cinnamon in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour into greased and floured 13x9-inch baking pan. Top with apples; sprinkle with the crumb mixture.
- Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9487 g, Sugar 0 g, Protein 4 g
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
Tips:
- For a gluten-free cheesecake, use gluten-free graham cracker crumbs.
- To make the cheesecake ahead of time, bake it and let it cool completely. Then cover it with plastic wrap and refrigerate for up to 3 days.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just trim the graham cracker crust to fit the pie plate.
- To make the apple topping, you can use any type of apples you like. Granny Smith apples are a good choice because they hold their shape well when baked.
- If you want a sweeter apple topping, add a tablespoon or two of sugar to the apples before baking.
Conclusion:
This skinny ricotta cheesecake with apple topper is a delicious and healthy dessert that is perfect for any occasion. The cheesecake is light and fluffy, with a creamy ricotta filling. The apple topping is sweet and tart, and it pairs perfectly with the cheesecake. This dessert is sure to be a hit with everyone who tries it.
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