Baked Ricotta and Apple Cheesecake
About the recipe
This baked cheesecake blends creamy ricotta, fresh apples, orange zest, and honey for a naturally sweet, slightly tangy dessert with a delicate texture.
A crisp shortcrust base supports layers of cinnamon-spiced apples and airy ricotta filling. Lower in sodium and suitable for kidney-friendly diets, it’s a lighter alternative to traditional cheesecakes – perfect for special occasions or everyday treats.
Nutrition Per Serving
Ingredients Serves 10
- Vegetables & Fresh Produce
- 2 pieces Apples, cored, peeled and sliced
- 1 tbsp Orange rind, finely grated
- 3 tbsp Orange juice
- Bakery / Other
- 200 grams Shortcrust pastry
- Oils, Sauces & Condiments
- 30 grams Margarine
- 1 pieces Cinnamon, sprinkle
- 0.5 cup Honey
- Dairy & Alternatives
- 750 grams Ricotta cheese
- 4 pieces Eggs, separated
Method
Step 1
Roll out pastry to 3mm thickness and use to line deep 23 cm flan tin with removable base.
Step 2
Prick base and sides of pastry with fork, line base with non-stick baking paper and fill with uncooked rice.
Step 3
Bake for 10 mins at 190°c then remove rice and paper. Bake for 5–8 mins longer or until lightly browned.
Step 4
Melt margarine in pan then add apple slices and cook over medium heat, stirring occasionally until golden.
Step 5
When cool, arrange apples evenly over base of pastry case and sprinkle lightly with cinnamon.
Step 6
Put ricotta cheese, egg yolks, honey, orange rind and orange juice in food processor or blender and process until smooth.
Step 7
In separate bowl, beat egg whites until stiff peaks form. – Fold egg white mixture into ricotta mixture. – Carefully pour filling over apples.
Step 8
Reduce oven temperature to 180˚c and bake for 1 1/4 hours or until firm.
Step 9
Cool then refrigerate overnight.
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Review Baked Ricotta and Apple Cheesecake.