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Skinny Ricotta Cheesecake with Apple Topper

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  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 12
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60% less total fat • 33% fewer calories than the original recipe. The rich-tasting cheesecake gets its creaminess from part-skim ricotta cheese and reduced-fat cream cheese for all the texture you love with half the fat.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • Nonstick cooking spray
  • 1 carton (15 oz) light or part-skim ricotta cheese
  • 1 1/2 packages (8 oz) reduced-fat cream cheese (Neufchâtel)
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 egg yolks
  • 4 egg whites
  • Apple Topper (see recipe, below)
Make With
Gold Medal Flour

Steps

  • 1
    Preheat oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
  • 2
    In large mixing bowl, beat ricotta cheese, cream cheese, sugar, honey, applesauce, and flour with an electric mixer on medium to high speed until smooth. Add egg yolks all at once. Beat on low speed just until combined. In a clean large mixing bowl with clean beaters, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the ricotta mixture. Fold in remaining egg whites.
  • 3
    Spoon filling into prepared pan, spreading evenly. Place in shallow baking pan. Bake 1 hour or until center appears nearly set when gently shaken.
  • 4
    Cool in pan on wire rack for 15 minutes. (Cheesecake will crack.) Using a thin metal spatula, loosen cheesecake from side of pan; cool for 30 minutes more. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours. To serve, top sliced cheesecake with Apple Topper.*
  • 5
    Apple Topper: Core and thinly slice 3 Jonagold or 4 McIntosh apples (about 6 cups). In a large skillet, toss apple slices with 1 teaspoon apple pie spice or ground cinnamon. Add 1/4 cup water; heat to boiling. Cover and cook over medium-high heat about 5 minutes or until apple slices are just tender, stirring occasionally. Drizzle with 2 tablespoons honey; toss gently to coat. Cool to room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    *Test Kitchen Tip: If not serving the whole cheesecake at one time, do not spoon Apple Topper over whole cheesecake. Simply spoon some of the topper over individual servings.

Nutrition

200 Calories, 8g Total Fat, 8g Protein, 25g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 slice plus 1/4 cup apple topper
Calories
200
Calories from Fat
70
Total Fat
8g
0%
Saturated Fat
5g
0%
Trans Fat
0g
Cholesterol
65mg
0%
Sodium
170mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
1g
0%
Sugars
22g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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