Description
Creamy Italian ricotta cheesecake elevates classic apple pie with Mediterranean charm. Sweet, tangy layers meld traditional flavors, inviting dessert enthusiasts to savor each luxurious bite.
Ingredients
Scale
Apples:
- 8 apples, ripe (sliced)
- 1/3 cup (79 milliliters) granulated cane sugar
- 2 teaspoons ground cinnamon
Cheesecake Filling:
- 15 ounces (425 grams) whole milk ricotta
- 16 ounces (454 grams) cream cheese
- 12 ounces (340 grams) sour cream
- 1 cup (200 grams) granulated cane sugar
- 4 large eggs
- 1/2 cup (63 grams) all-purpose flour
- 1/4 cup (57 grams) unsalted butter, melted
- 2 teaspoons vanilla extract
Crust and Crumb Ingredients:
- 2 packages graham crackers
- 1/2 cup (114 grams) melted butter
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (100 grams) brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the baking environment by heating the oven to 400°F (200°C) and lining a baking pan with parchment paper.
- Create a crumbly mixture by combining flour, brown sugar, melted butter, cinnamon, and salt. Distribute half of this mixture on one side of the baking pan.
- Toss sliced apples with sugar, cinnamon, and water, then spread them on the opposite side of the pan.
- Roast the ingredients for 15-20 minutes until the apples become juicy. Allow the mixture to cool completely.
- Lower the oven temperature to 350°F (175°C) and grease a springform pan.
- Crush graham crackers and mix with melted butter to create a crumbly crust. Press the mixture evenly along the bottom and sides of the pan.
- Bake the crust for 10 minutes, then remove and let it cool.
- Blend ricotta, cream cheese, sour cream, sugar, eggs, flour, melted butter, and vanilla until achieving a smooth, homogeneous consistency.
- Pour half of the cheesecake filling over the prepared crust.
- Arrange roasted apples across the filling and sprinkle half of the crumb topping.
- Carefully spoon the remaining cheesecake filling over the apple layer.
- Bake for 45-60 minutes until the center sets but maintains a slight jiggle.
- Allow the cheesecake to cool inside the oven with the door slightly ajar for 20 minutes.
- Refrigerate for a minimum of 2-4 hours, preferably overnight.
- Prepare a sauce by cooking the remaining apples with sugar, cinnamon, and water in a saucepan until tender and juicy.
- Garnish the chilled cheesecake with the apple sauce and remaining crumb topping.
- Slice and serve the decadent dessert.
Notes
- Choose room temperature ingredients to ensure smooth, lump-free cheesecake filling and perfect texture.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
- Use a water bath or place a pan of water in the oven to create humidity and prevent surface cracking.
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg