Hi!
Autumn Creamy Apple Cheesecake with Ricotta Cheese and Coconut Yogurt
Autumn is the perfect time to bring apples and aromatic spices into our kitchens. Today, I’d like to share a recipe for a delightful apple cheesecake that captures the essence of the season. This cake combines a creamy cheesecake layer with juicy, caramelized apples and a hint of cinnamon, cloves, and a touch of nutmeg. It’s perfect for long, chilly evenings with a cup of hot tea. Not only does this cheesecake taste amazing, but it also looks stunning on the table, drawing everyone in with its fragrance and appearance. It’s sure to be the star of any autumn gathering!
Ingredients:
- 4-5 medium apples
- 100g coconut yogurt
- 1 egg
- 200 g ricotta
Instructions:
Preheat oven to 180°C.
Peel, core and thinly slice the apples. Set aside.
In a large bowl, beat the egg until smooth.
Add the ricotta and coconut yoghurt, stirring until smooth.
Line a baking sheet with baking paper.
Place a layer of apple slices on the bottom of the baking sheet.
Pour half of the ricotta, yoghurt and egg mixture over the apples.
Add another layer of apple slices, then pour the rest of the ricotta, yoghurt and egg mixture over the apples.
Place a final layer of apples on top and cover generously with the crumble
Place the cake in the preheated oven and bake for about 40-45 minutes, until the surface is golden and the centre is well-baked.
If the surface starts to brown too quickly, cover with aluminium foil.
Leave the cake in the pan for a few minutes to cool slightly, then transfer it to a wire rack to cool completely.
Cut the cake into pieces and serve. It tastes great both warm and cold!
Enjoy !
