Ricotta Cheesecake with Apple Topping
This Ricotta Cheesecake with Apple Topping is so delicious. It uses my base recipe for Italian Cheesecake, but is perfect for fall with bits of sweet apple topping, English walnuts, and drizzled with caramel sauce. So good. My family loves it.
(New photos added to this recipe on 11/2/21)
This type of Italian dessert is so easy to put together, too. I love how the semolina flour makes a light self-forming crust. Much easier than making a graham cracker crust.
Ingredients for Ricotta Cheesecake with Apple Topping
- granulated sugar
- grated lemon zest
- whole-milk Ricotta (do not substitute)
- cream cheese
- semolina flour
- large eggs (4 of them)
- apple juice
- lemon juice
- kosher salt
Apple Topping
- Jonathan apple
- lemon juice
- brown sugar
- butter
- cinnamon
- ground nutmeg
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all 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.
Prepare the Ricotta Cheesecake
In a food processor, combine 1/2 cup sugar and the lemon zest. Process until moist about 15 seconds.
Processing the sugar and lemon zest will bring even more lemon scent and flavor to this cheesecake.
Add the ricotta and cream cheese and process until smooth, about 30 seconds, scraping down the sides as needed.
Mix in the semolina flour, egg yolks, apple juice, lemon juice, and salt. Process again until combined about 15 seconds. Transfer mixture to a large bowl.
In a stand mixer, whisk the egg whites on medium high until light and foamy. Slowly add the remaining 1/4 cup of sugar and whip on high until they form firm peaks about 2-3 minutes.
Add a third of the egg whites to the cheese mixture, stirring until combined. Lightly fold in the remaining egg whites until just incorporated.
Transfer batter to prepared pan and spread into an even layer. Lightly tap the pan once on the counter to release any large air bubbles.
Bake for 40-45 minutes, until the top is lightly browned and the cake is just set, but still jiggles when shaken. (It is okay for an Italian cheesecake to crack on top, as this is part of its settling process.)
Cool completely in the pan on a wire rack, about 1 hour. Cover and refrigerate for another 2 hours before removing from pan.
Make the Apple Topping
Core, peel, and dice one large apple into small pieces. I used a Jonathan apple, but Granny Smith or Golden Delicious, or even our favorite, Honey Crisp would work as well.
In a small saucepan, combine diced apple, brown sugar, lemon juice, butter, cinnamon, and nutmeg.
Bring to a boil, and then reduce heat to a simmer. Cook for 10 minutes until the apples are nice and tender and the sauce has thickened just slightly. Cool completely.
Serve individual slices of cheesecake with apple topping, and English walnuts (if desired). If you’re not into nuts, don’t use them. But I highly encourage you to drizzle each serving with caramel sauce. Yum!
This recipe will serve 8-10 people.
See more Desserts Here. See more Italian Recipes Here.
Ricotta Cheesecake with Apple Topping
Equipment
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
Apple Topping:
- 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
Instructions
- 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.
Make the Cheesecake
- In a food processor, combine 1/2 cup of the granulated sugar and the lemon zest. Process until moist about 15 seconds.
- Add the ricotta and cream cheese and process until smooth, about 30 seconds, scraping down the sides as needed.
- Mix in the semolina flour, egg yolks, apple juice, lemon juice, and salt. Process again until combined about 15 seconds. Transfer to a large bowl.
- In a stand mixer, whisk the egg whites on medium high until light and foamy. Slowly add the remaining 1/4 cup of granulated sugar and whip on high until they form firm peaks about 2-3 minutes.
- Add a third of the egg whites to the creamed cheese mixture, stirring until combined. Lightly fold in the remaining egg whites until just incorporated.
- Transfer batter to prepared pan and spread into an even layer. Tap on the counter to release any large air bubbles.
- Bake in preheated oven for 40-45 minutes, until the top is lightly browned and the cake is just set, but still jiggles when shaken. (It is okay for an Italian cheesecake to crack on top, as this is part of its settling process.)
- Cool completely in the pan on a wire rack, about 1 hour. Cover and refrigerate for another 2 hours before removing from pan. Garnish with Apple Topping. Serves 8-10.
Make the Apple Topping
- Core, peel, and dice one apple into small pieces.
- In a small saucepan, combine the diced apple, brown sugar, lemon juice, butter, ground cinnamon, and freshly ground nutmeg.
- Bring to a boil, and then reduce heat to a simmer. Cook for 10 minutes until the apples are nice and tender and the sauce has thickened slightly. Cool completely.
- Serve individual slices of cheesecake with apple topping, English walnuts, and then drizzle each serving with caramel sauce. Serves 8-10.
Notes
Nutrition
