If you’re looking for a dessert that beautifully blends the creaminess of ricotta with the sweetness of caramelized apples, then this Apple Ricotta Cheesecake is a must-try. This recipe brings a delightful twist to traditional cheesecake, using ricotta cheese for a light, fluffy texture and a spiced apple topping for an irresistible fall-inspired flavor. Whether you’re preparing a dessert for a family gathering or indulging in a sweet treat, this cheesecake is sure to impress.
Preparation Time
- Preparation: 25 minutes
- Cooking: 55–60 minutes
- Cooling & Chilling: 4–6 hours
- Total Time: Approximately 6 hours 30 minutes (including chilling time)
Ingredients
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs or digestive biscuits
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Ricotta Cheesecake Filling:
- 2 cups (500g) ricotta cheese, drained
- 8 oz (225g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ½ cup (120ml) heavy cream
For the Caramelized Apple Topping:
- 2 large apples (Granny Smith or Honeycrisp), peeled and sliced
- ¼ cup (50g) brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
- Bake for 8–10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
- Add sugar, eggs (one at a time), vanilla extract, flour, and cinnamon, beating on low speed until fully incorporated. Avoid overmixing to prevent air bubbles.
- Gently fold in the heavy cream to maintain a smooth texture.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Place the springform pan in a water bath (wrap the bottom of the pan in aluminum foil and place it in a larger pan filled with hot water).
- Bake for 50–60 minutes, or until the edges are set but the center slightly jiggles when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Transfer the cheesecake to a cooling rack, then refrigerate for at least 4 hours (or overnight) for the best texture.
Step 4: Prepare the Caramelized Apple Topping
- In a skillet over medium heat, melt the butter and add the apple slices, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook for 8–10 minutes, stirring occasionally, until the apples soften and the sauce thickens.
- If needed, dissolve 1 tbsp cornstarch in 1 tbsp water and stir it into the apples to create a thicker sauce.
- Let the topping cool slightly before spreading it over the chilled cheesecake.
Serving and Storage
- Before serving, let the cheesecake sit at room temperature for 10 minutes to soften slightly.
- Slice and serve with extra caramel sauce or a dusting of powdered sugar for an elegant touch.
- Store leftovers in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months (without the apple topping).
This Apple Ricotta Cheesecake is a perfect dessert for any occasion. Its creamy ricotta filling, buttery crust, and sweet spiced apples create a mouthwatering combination of textures and flavors. Whether served at a festive holiday dinner or as a comforting treat on a chilly evening, this cheesecake will quickly become a family favorite. Enjoy each bite of this delightful fusion of creamy and fruity goodness!