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Skinny Ricotta Cheesecake with Apple Topper
Skinny Ricotta Cheesecake with Apple Topper
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Indulgent cheesecake made healthier with part-skim ricotta and reduced-fat cream cheese, giving you all the creamy texture with 60% less fat and 33% fewer calories.
Ingredients:
  • Nonstick cooking spray
  • 1 carton (15 oz) light or part-skim ricotta cheese
  • 1 1/2 packages (8 oz) reduced-fat cream cheese (Neufchâtel)
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 egg yolks
  • 4 egg whites
  • Apple Topper (see recipe, below)
Instructions:
  • Preheat your oven to 325°F while giving a 9-inch springform pan a light coating of nonstick cooking spray.
  • Combine ricotta cheese, cream cheese, sugar, honey, applesauce, and flour in a large mixing bowl. Use an electric mixer on medium to high speed until smooth. Add egg yolks and beat on low speed until combined. In a separate clean bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form. Fold one-fourth of the egg whites into the ricotta mixture, then fold in the rest.
  • Transfer the filling into the pan and distribute it evenly. Put the pan in a larger shallow baking pan. Bake for 1 hour or until the center looks almost set when gently shaken.
  • Allow cheesecake to cool in the pan on a wire rack for 15 minutes (note: cheesecake may crack). Use a thin metal spatula to loosen the sides of the cheesecake from the pan, then let it cool for an additional 30 minutes. Remove the side of the pan and let the cheesecake cool completely. Cover and refrigerate for a minimum of 4 hours or up to 24 hours. When ready to serve, top sliced cheesecake with the Apple Topper.
  • Prepare 3 Jonagold or 4 McIntosh apples by coring and thinly slicing them (about 6 cups). In a large skillet, mix the apple slices with 1 teaspoon of apple pie spice or ground cinnamon. Pour in 1/4 cup water and bring to a boil. Cover and cook over medium-high heat for about 5 minutes until the apples are just tender, stirring occasionally. Finish by drizzling 2 tablespoons of honey over the apples, gently tossing to coat. Allow to cool to room temperature before serving.

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