Best 2 Mexican Ricotta Cheesecakes With Apple And Cranberry Compote Recipes
Indulge your sweet cravings with our delectable Mexican ricotta cheesecakes, a harmonious blend of creamy ricotta cheese and traditional Mexican flavors. These individual cheesecakes, adorned with a vibrant apple and cranberry compote, offer a delightful symphony of textures and flavors. The richness of the cheesecake filling, crafted with a touch of Mexican vanilla and a hint of cinnamon, pairs perfectly with the tangy sweetness of the apple and cranberry compote. Each bite promises a smooth, velvety texture and a burst of fruity goodness. This recipe collection also includes a decadent chocolate ganache that adds an extra layer of indulgence to these delightful cheesecakes. Alternatively, if you prefer a classic touch, the crème anglaise recipe provides a smooth, creamy sauce that complements the cheesecakes beautifully.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 the smoothest cheesecake filling, make sure the cream cheese is at room temperature before mixing.
- Don't overbeat the cheesecake filling, as this can make it dense and grainy.
- Bake the cheesecakes in a water bath to prevent them from cracking.
- Let the cheesecakes cool completely before refrigerating them.
- Use a sharp knife to cut the cheesecakes, as a dull knife can tear the delicate filling.
- Serve the cheesecakes with your favorite toppings, such as fresh fruit, whipped cream, or caramel sauce.
Conclusion:
These Mexican Ricotta Cheesecakes with Apple and Cranberry Compote are a delicious and festive dessert that is perfect for any occasion. With their creamy, tangy filling and sweet, tart compote, these cheesecakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these cheesecakes a try!
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