Best 3 Skinny Ricotta Cheesecake With Apple Topper Recipes

Indulge in a guilt-free delight with our skinny ricotta cheesecake topped with a tantalizing apple compote. This delectable dessert combines the creamy richness of ricotta cheese with a symphony of flavors from fresh apples, warm spices, and a hint of zesty lemon. Perfect for those seeking a healthier alternative, this cheesecake is a symphony of flavors and textures that will satisfy your sweet cravings without compromising your waistline. With a simple graham cracker crust and a luscious filling made with non-fat ricotta cheese, Greek yogurt, and egg whites, this cheesecake is a delightful indulgence that won't weigh you down. Alongside the cheesecake recipe, we also offer a collection of equally tempting recipes to satisfy your sweet tooth. From the classic New York-style cheesecake to a decadent chocolate cheesecake, our diverse selection of cheesecake recipes caters to every palate. And for those with dietary restrictions, we've included gluten-free and no-bake cheesecake options, ensuring everyone can enjoy a slice of this creamy goodness.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA CHEESECAKE WITH APPLE TOPPING

Ricotta Cheesecake with Apple Topping image

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

Ingredients

3/4 cup granulated sugar (divided)
2 teaspoons grated lemon zest
16 oz. whole-milk Ricotta
8 oz. cream cheese (softened)
1/4 cup semolina flour (plus some for pan)
4 large eggs (separated)
2 tablespoons apple juice
1 tablespoon lemon juice
1 teaspoon kosher salt
1 large Jonathan apple (cored, peeled, and diced)
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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

APPLE-TOPPED CHEESECAKE WITH CARAMEL TOPPING

Apple-Topped Cheesecake with Caramel Topping image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Judy Taylor from Gahanna, OH

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 7h15m

Yield 10

Number Of Ingredients 14

Ingredients

1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped pecans
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 large tart apples, peeled, cut into 1/4-inch slices
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
3/4 cup caramel topping

Steps:

Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.
In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.
In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.
Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.
Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 520, Carbohydrate 56 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 40 g, TransFat 1 g

RICOTTA CHEESECAKE

Ricotta Cheesecake image

This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.

Provided by Food Network

Categories dessert

Time 1h35m

Yield Makes one 9-inch cake; 8 to 10

Number Of Ingredients 6

Ingredients

6 large eggs
2/3 cup sugar
2 teaspoons pure vanilla extract
Two 15-ounce containers whole-milk ricotta cheese
2 teaspoons grated lemon zest
Confectioners' sugar for dusting

Steps:

Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

Tips:

Use low-fat or non-fat ricotta cheese to make the cheesecake healthier.
If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to line the bottom of the pan with parchment paper so the cheesecake doesn't stick.
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.
Be sure to use fresh lemon juice in the cheesecake batter. Bottled lemon juice will not give the cheesecake as much flavor.
To make the cheesecake crust, you can use graham cracker crumbs, vanilla wafers, or any other type of cookie crumbs.
If you are using a food processor to make the cheesecake crust, be sure to pulse the ingredients until they are finely ground. If the crust is too coarse, it will not hold together well.
To make the cheesecake filling, be sure to beat the cream cheese and sugar together until they are smooth and creamy. If the filling is not smooth, the cheesecake will be grainy.
Bake the cheesecake in a water bath to prevent it from cracking. A water bath is simply a larger pan filled with hot water that the cheesecake pan is placed in.
Let the cheesecake cool completely before serving. This will help it to set properly.

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 cheese filling and a sweet and tart apple topping. It is also relatively low in calories and fat, so you can feel good about indulging in a slice or two.