SKINNY RICOTTA CHEESECAKE WITH APPLE TOPPER
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
- 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.
- Spoon filling into prepared pan, spreading evenly. Place in shallow baking pan. Bake 1 hour or until center appears nearly set when gently shaken.
- 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.*
- 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.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 slice plus 1/4 cup apple topper, Sodium 170 mg, Sugar 22 g, TransFat 0 g
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