Here’s a delicious Apple Ricotta Cheesecake recipe—a lighter, creamy cheesecake with the sweet warmth of apples:
Ingredients (8 servings)
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 2 cups ricotta cheese
- 8 oz (225g) cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 medium apples, peeled, cored, and diced
- 1 tbsp lemon juice
Optional topping:
- Powdered sugar or caramel sauce
Instructions
- Preheat oven:
- 350°F (175°C).
- Grease a 9-inch springform pan.
- Prepare the crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of the pan.
- Bake 8–10 minutes, then let cool.
- Prepare the filling:
- Toss diced apples with lemon juice to prevent browning.
- In a large bowl, beat ricotta, cream cheese, and sugar until smooth.
- Add eggs one at a time, then vanilla and cinnamon.
- Gently fold in the diced apples.
- Assemble and bake:
- Pour the filling over the cooled crust.
- Smooth the top with a spatula.
- Bake 50–60 minutes until set but slightly jiggly in the center.
- Cool and chill:
- Let cheesecake cool to room temperature.
- Refrigerate at least 4 hours or overnight for best texture.
- Serve:
- Slice and optionally dust with powdered sugar or drizzle with caramel sauce.
💡 Tips:
- For extra flavor, sauté the apples in a little butter, cinnamon, and sugar before adding to the cheesecake.
- Use whole-milk ricotta for a creamier texture.
- Run a knife around the edges before releasing the springform pan to avoid sticking.
I can also give a mini apple ricotta cheesecake version that’s baked in muffin tins for individual servings—perfect for parties or quick desserts. Do you want that version?
