Preparation Time
Preparation: 25 minutes
Cooking: 55–60 minutes
Cooling & Chilling: 4–6 hours
Total Time: Approximately 6 hours 30 minutes (including chilling time)
Ingredients
For the Crust:
1 ½ cups (180g) graham cracker crumbs or digestive biscuits
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the Ricotta Cheesecake Filling:
2 cups (500g) ricotta cheese, drained
8 oz (225g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
½ tsp ground cinnamon
½ cup (120ml) heavy cream
For the Caramelized Apple Topping:
2 large apples (Granny Smith or Honeycrisp), peeled and sliced
¼ cup (50g) brown sugar
1 tsp ground cinnamon
¼ tsp nutmeg
2 tbsp unsalted butter
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thickening)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
Bake for 8–10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
Add sugar, eggs (one at a time), vanilla extract, flour, and cinnamon, beating on low speed until fully incorporated. Avoid overmixing to prevent air bubbles.
Gently fold in the heavy cream to maintain a smooth texture.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Place the springform pan in a water bath (wrap the bottom of the pan in aluminum foil and place it in a larger pan filled with hot water).
Bake for 50–60 minutes, or until the edges are set but the center slightly jiggles when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracks.
Transfer the cheesecake to a cooling rack, then refrigerate for at least 4 hours (or overnight) for the best texture.
Step 4: Prepare the Caramelized Apple Topping
In a skillet over medium heat, melt the butter and add the apple slices, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook for 8–10 minutes, stirring occasionally, until the apples soften and the sauce thickens.
If needed, dissolve 1 tbsp cornstarch in 1 tbsp water and stir it into the apples to create a thicker sauce.
Let the topping cool slightly before spreading it over the chilled cheesecake.
Serving and Storage
Before serving, let the cheesecake sit at room temperature for 10 minutes to soften slightly.
Slice and serve with extra caramel sauce or a dusting of powdered sugar for an elegant touch.
Store leftovers in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months (without the apple topping).
This Apple Ricotta Cheesecake is a perfect dessert for any occasion. Its creamy ricotta filling, buttery crust, and sweet spiced apples create a mouthwatering combination of textures and flavors. Whether served at a festive holiday dinner or as a comforting treat on a chilly evening, this cheesecake will quickly become a family favorite. Enjoy each bite of this delightful fusion of creamy and fruity goodness!
