Healthier Apple & Ricotta Baked Cheesecake

11 Ingredients

2tablespoons black and white chia seeds
1 1/2 cup Woolworths toasted honey & cinnamon muesli
1 1/2 tubs light smooth ricotta 375g
1 3/4 cup no-fat Greek-style natural yoghurt
3 free range eggs, separated
1/3 cup almond flour
1/3 cup maple syrup
1tablespoons vanilla-bean paste
1 small Royal Gala apple, thinly sliced
2tablespoons unsalted pistachio kernels, chopped
1/2teaspoons ground cinnamon

Description

A healthier take on a creamy baked cheesecake, this scrumptious apple and ricotta recipe will steal the limelight at any celebration. Serve drizzled with maple syrup for extra decadence.

Method

Step 1 of 5

Preheat oven to 160°C/140°C fan-forced. Grease and line base and sides of a 20cm springform cake pan with baking paper. Place chia seeds in a bowl. Cover with cup water and stand for 5 minutes or until seeds have softened.

Step 2 of 5

Process muesli and undrained chia seed mixture until combined. Press over the base of the prepared pan. Place in the fridge until required.

Step 3 of 5

Combine ricotta, yoghurt, egg yolks, flour, 2 tbs maple syrup and vanilla in a food processor and process, scraping down side of bowl occasionally, until smooth.

Step 4 of 5

Using an electric mixer, beat egg whites in a large, clean, dry bowl until stiff peaks form. Gradually fold ricotta mixture into egg whites until just combined.

Step 5 of 5

Spoon ricotta mixture into prepared pan and smooth surface. Arrange apple over the top. Sprinkle with pistachio and cinnamon. Drizzle with 2 tsp of remaining maple syrup. Bake for 45 minutes or until just set at centre. Turn the oven off and allow cheesecake to cool in the oven with the door slightly ajar for 4 hours. Cover and then refrigerate for 6 hours or overnight. Serve drizzled with remaining maple syrup.