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
MEXICAN RICOTTA CHEESECAKES WITH APPLE AND CRANBERRY COMPOTE
Provided by Marcela Valladolid
Categories dessert
Time 4h5m
Yield 12 cheesecakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking).
- Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined.
- Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes.
- In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts.
- Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving.
- Top each cheesecake with Apple Cranberry Compote, if desired, before serving.
- In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature.
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
CHEESECAKE WITH CARAMEL APPLE TOPPING
Years ago, I decided to dress up my basic cheesecake by adding a topping of caramel apple slices. The rich, sweet-tart dessert is especially popular during fall and winter. -Joan Huggins, Waynesboro, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings (2 cups topping).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.
Nutrition Facts :
RICOTTA CHEESECAKE
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
ITALIAN (RICOTTA) CHEESECAKE
This is the recipe I have used for years to make "Italian" cheese cake. It is a wonderful, basic cheese cake which easily lends itself to "variations".
Provided by Dee514
Categories Cheesecake
Time 1h40m
Yield 1 12inch cheese cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Butter bottom and sides of a 12-inch springform pan.
- Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
- In a large bowl, beat drained ricotta until very smooth.
- Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
- Beat in flour, lemon rind, and vanilla.
- In a small bowl, beat cream until cream holds its shape, but is not too stiff.
- In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
- Pour mixture into prepared pan.
- Bake for 10 minutes.
- Lower oven temperature to 350°F and bake 1 hour.
- Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
- Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
- Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
- Cake may be served chilled or at room temperature.
- Note: Center of cheese cake will be lower than the sides when it is cooled.
- This is not a defect!
- It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
- VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
- Top cheese cake with crushed sugared strawberries or cherries before serving.
- Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
- Pie crust pastry may be used instead of Graham crumbs to line pan.
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
RICOTTA CHEESECAKE
Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.
Provided by Tonkcats
Categories Cheesecake
Yield 1 9inch cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
- Grease the bottom and sides of 9-inch spring-form pan.
- Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
- Turn off oven and allow pan to remain in the oven for 1 more hour.
- Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
Nutrition Facts : Calories 802.2, Fat 54.7, SaturatedFat 33.4, Cholesterol 281.5, Sodium 374.9, Carbohydrate 62.5, Fiber 0.2, Sugar 50.8, Protein 17.7
More about "skinny ricotta cheesecake with apple topper recipes"
RICOTTA CHEESECAKE WITH APPLE TOPPER RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Ricotta Cheese RecipesCalories 212 per servingTotal Time 5 hrs 30 mins
- Preheat oven to 325 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
- Prepare Ricotta Cheesecake: 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.
RICOTTA CHEESECAKE WITH APPLE TOPPING - COUNTRY AT …
From countryatheartrecipes.com
5/5 (1)Total Time 4 hrs 20 minsCategory DessertCalories 292 per serving
- Preheat oven to 350 degrees. 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.
- In a food processor, combine 1/2 cup sugar and the lemon zest. Process until moist about 15 seconds. Add the ricotta and cream cheese and process until smooth, about 30 seconds, scraping down the sides as needed. Add the semolina flour, egg yolks, apple juice, lemon juice, and salt. Process again until combined about 15 seconds. Transfer to a large bowl.
- In a stand mixer, whisk the egg whites on medium high until light and foamy. Slowly add the remaining 1/4 cup of sugar and whip on high until they form firm peaks about 2-3 minutes.
- Add a third of the egg whites to the cheese mixture, stirring until combined. Lightly fold in the remaining egg whites until just incorporated. Transfer batter to prepared pan and spread into an even layer. Tap on the counter to release any large air bubbles.
RICOTTA CHEESECAKE WITH APPLE TOPPER - HAPPY LOVES ROSIE
From happylovesrosie.com
Reviews 2Estimated Reading Time 2 mins
ITALIAN RICOTTA CHEESECAKE, LOW FAT CHEESECAKE - JENNY CAN COOK
From jennycancook.com
RICOTTA CHEESECAKE WITH CARAMELIZED APPLES - REDBOOK
From redbookmag.com
SKINNY RICOTTA CHEESECAKE WITH APPLE TOPPER
From pinterest.co.uk
MINI RICOTTA CHEESECAKE TARTS WITH APPLE BUTTER TOPPING (LOW CARB)
From scatteredthoughtsofacraftymom.com
HEALTHIFIED RICOTTA CHEESECAKE WITH APPLE TOPPER
From everydayhealth.com
ITALIAN RICOTTA CHEESECAKE FROM ARTUSO PASTRY - LITTLE ITALY
From bronxlittleitaly.com
ITALIAN RICOTTA CHEESECAKE - JOY - OLIVER
From joyoliver.com
SKINNY RICOTTA CHEESECAKE WITH APPLE TOPPER
From pinterest.com
BAKED RICOTTA CHEESECAKE - DONNA HAY
From donnahay.com.au
APPLE PIE CHEESECAKE RECIPE WITH FRESH OR CANNED ... - HOMEMADE …
From homemadefoodjunkie.com
ITALIAN RICOTTA CHEESECAKE WITH PINEAPPLE - FEELING FOODISH
From feelingfoodish.com
BAKED LEMON RICOTTA CHEESECAKE - A BAKING JOURNEY
From abakingjourney.com
SKINNY RICOTTA CHEESECAKE WITH APPLE TOPPER
From pinterest.com
RICOTTA CHEESECAKE WITH APPLE TOPPER RECIPE - FOOD NEWS
From foodnewsnews.com
NEW YORK CHEESECAKE | RECIPE | CHEESECAKE RECIPES, DESSERTS, …
From pinterest.ca
SUPER EASY APPLE AND RICOTTA CAKE - THE CANDID APPETITE
From thecandidappetite.com
AUTHENTIC ITALIAN RICOTTA CHEESECAKE - LA CIOCIARA
From laciociaraitaliana.com
RICOTTA CHEESECAKE - JUST 3 INGREDIENTS - THE PETITE COOK™
From thepetitecook.com
THE BEST EVER EASY SKINNY CHEESECAKE - HAPPY HEALTHY MOTIVATED
From happyhealthymotivated.com
SOFT ITALIAN-STYLE RICOTTA CHEESECAKE - TASTED STORIES
From tastedstories.com
15+ CHEESECAKE RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
ITALIAN RICOTTA CHEESECAKE WITH BERRIES | CHEF DENNIS
From askchefdennis.com
RICOTTA AND APPLE CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
EXTRAVAGANT AND SKINNY, APPLE PIE TOPPED CHEESECAKE
From skinnykitchen.com
RICOTTA CHEESECAKE RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
RICOTTA CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
APPLE PIE AND LEMON RICOTTA CHEESECAKE WITH APPLE MINI PIES
From sweetphi.com
CRUSTLESS RICOTTA CHEESECAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SOFT RICOTTA AND APPLE CAKE - HONEST COOKING - RECIPES
From honestcooking.com
RICOTTA CHEESECAKE FROM SCRATCH - SWEET TEA + THYME
From sweetteaandthyme.com
HOMEMADE RICOTTA CHEESECAKE, ITALIAN CHEESECAKE - JENNY CAN …
From jennycancook.com
10 BEST MINI RICOTTA CHEESECAKES RECIPES - YUMMLY
From yummly.com
APPLE CINNAMON RICOTTA CAKE - COOKING WITH NONNA
From cookingwithnonna.com
CREAMY ITALIAN RICOTTA CHEESECAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
SKINNY CHOCOLATE RASPBERRY CHEESECAKE - SKINNYTASTE
From skinnytaste.com
You'll also love