MAPLE CARAMEL APPLE CHEESECAKE
Lightened up cheesecake with a decadent topping (that you can lighten up as well!): it has apples, maple and cinnamon, all the best Fall flavors!
Apples, Cake, Caramel, Cheesecake, Cinnamon, maple syrup
8 inch pan
Deep roast pan
1 + ¾
Digestive or Graham crackers crumbs
cup + 1 tablespoon
Chopped apple (approximately 1 apple) - (I've used Granny Smith)
2 + ⅓
Greek yogurt (at room temperature)
1 + ⅓
Ricotta (at room temperature)
Eggs (at room temperature)
Maple syrup (optional)
Apple (I've used Granny Smith)
Preheat the oven to 350° F (175° C).
Spray an 8 inch springform pan with nonstick spray then line with parchment paper, both on the bottom and the sides.
Into a bowl, stir together digestive/graham cracker crumbs, melted butter, a sprinkle of cinnamon, a pinch of salt and, optional, brown sugar.
Mix until it looks like wet sands.
Put the mixture into your pan, then press down into the bottom and the sides (use a glass if you find it difficult)
Bake the crust for 13/15 minutes. Then let it cool down a bit.
First, bring a pot of water to a boil. We'll need this for the water bath.
Place a deep roast pan into the oven.
Into a pan, put your chopped apple and 2 tablespoons of brown sugar: cook until the apple is slightly soft (time depends on the size of your chunks)
Into the bowl of a stand mixer, combine ricotta and greek yogurt and mix for about 30 seconds.
Add the eggs, the sugar, vanilla and maple syrup and mix again until incorporated. Lastly, add your cooked apple.
NOTE: if your batter has some clumps, sieve it.
Pour the mixture on the crust.
Place it into the oven, and remember to pour the boiling water into a deep roast dish (place the dish on the bottom rack, and the cheesecake in the middle one) for the steam.
Bake at 350°F (175° C) for about 1 hour and 25 minutes.
IMPORTANT: check after 1 hour, and if the center of your cheesecake looks wobbly keep cooking. If it jiggles, it's done.
Let cool down into the oven (slightly open), for 1 hour.
Remove from the oven and let it cool down on the countertop, then in the fridge. Remember to remove from the springform pan too.
Prepare the salted maple caramel (recipe by
): in a pan, heat your maple syrup until it reaches 225°F (105°C). Remove from heat, add the butter and stir until it melts.
Add cream and salt and mix (careful, it's very hot). Let it cool down, it will thicken.
Chop an apple in small pieces and cook it in a pan with a drop of water, a sprinkle of cinnamon powder, and a tablespoon of brown sugar. You want the chunks to become softer but not lose their shape.
When your cheesecake is cooled, top with caramel and apples.
*Calories for 1 of 10 pieces of cake
© Healthy Little Cravings