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Apple Cheesecake – Ricotta (Low-Sugar)

Apple cheesecake is a happy dessert. And can be made low-sugar, but apple delicious. You don’t have to add any sugar with spice if you choose.

…But I love a heavy handed douse of cinnamon and fall-ish nutmeg spice.

Why not?, I say.

To make the apple cheesecake: separate 2 eggs. And break up the 2 egg yolks in a bowl where the cheesecake batter will be made.

You can save the egg whites for meringues or your egg white breakfast bowl or a no-bake apple meringue dessert.

In batter bowl, add in 1 cup ricotta cheese and 1 cup thick Greek yogurt. Set aside.

Btw, thick yogurt doesn’t always have to mean whole milk. I used a nonfat Greek yogurt this time, and unlike the myth, did not have more sugar to compensate. You don’t know until you read the ingredient label.

But what you do know is if you use a thinner (more liquid) yogurt, the bake will take longer to bake, and the cheesecake will not fully set and may not stand on its own without sides. But the cheesecake tastes will be there.

So your best is you can practice test, and then keep note for sourcing next grocery shopping time.

…Because you’ll want to make this again! 💕

Apple cheesecake is one apple-y great fall cake when apples are abundant AND when you’re trying to figure out what to do with all them apples!

The apples can fall off the trees and into your bakes. And then melt in your mouth.

An apple cheesecake is also great year-round when there’s no apple picking… but there is a holiday and celebrating. And you have a few apples around.

Apples pair so snugly with cinnamon spice. Eaten, it sweetens and calms at the same time.

You can add the spice(s) at the start into your apple mixture.

The mixture is easy to make from scratch. It’s like making a compote, that will turn into a soft apple chunky sauce texture.

Store bought applesauce is definitely an option. but in this recipe won’t be as good tasting. Save your applesauce for low-sugar applesauce blueberry cobbler or an applesauce roll up.

In a cake, fresh apples is a better deal as you can get small taste bits of sweet apple in your bites (like in an apple pie 🥧).

…when it’s said and all done.

But first you have to prepare the apples! And you start prep by de-skinning your apples and removing the cores.

Then rough chop the apples and add to a dark skillet. You can soften them on the stovetop or in the oven. I make it an easy choice. I simply choose to do it in the oven when it’s baking day.

I add the apples in the skillet with a 1/4 cup of seasonal apple cider (or you could use water).

And you can even add orange juice to give an ambrosia sweet taste harmony effect in your mouth. 😋 Up to you!

Then put in the oven while it’s preheating at 350°F for the cheesecake bake.

Before heating, add your spices to the skillet, so they meld and activate in the heat.

Let the apples heat soften for about 15-20 minutes (in the oven or stovetop) until you can easily use a spatula to break up and smash them down a little. But not too much. You don’t want jam or applesauce.

This looks about right…

cooked apples for apple cheesecake.

Let the apple mixture cool a little and slowly add to your now apple cheesecake batter. You can also reserve some apples for cake decorating.

Then spoon-pour the liquid batter to your sprayed, oiled, or buttered springform pan.  I like to add a piece of baking parchment paper as bottom insurance, that you can peel off at the end. You do you, but whatever you do here… don’t skip this sticky step, and especially if you use a regular cake pan.

If you saved some softened apples, you can even leave an apple trail pattern on the top sides if you like to decorate your ricotta cheesecake, and your efforts will show up after baked on the cake…

apple cheesecake baked.

And it’s as good as it looks! Apple pomes works so well with a zing taste of ricotta in a cheesecake, that’s like lemon tartness without the summery vibes. 🍎

And you can dollop ricotta at the baked end as the whipped cream. Dollops remind me of doilies on a worthy dessert plate or warm dessert beverage.

For baking instructions: Bake until the top sides are golden brown and a toothpick comes out clean.

Your oven will have cozy apple aromas.

This one took 1 hour and 15 minutes in a 350°F oven on the bottom oven shelf. And that’s about how long it will probably take in your oven.

I exercised self-control and left the cheesecake in the oven for a little longer after the oven was turned off. That pays off because, fully set you could actually pick up the cake with your fingers and it shouldn’t fall apart.

With dessert on a plate, you can decide if you want to add warm douses of cinnamon dusting or serve with berries.

 

Or to each her own. I added a honey drizzle to my bite.

apple cheesecake with apple bits and bites.

Want more easy apple recipe ideas? Try the ones above and an easy apple galette.

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Ricotta Apple Cheesecake

This is one apple dessert that's texture and flavors you'll love. This is for a smaller 6" springform pan.
Course Dessert
Cuisine American
Author Brandy @ Healthy Happy Life Secrets

Equipment

  • springform pan

Ingredients

  • 2-3 chopped apples, cored and de-skinned
  • 1/4 cup apple cider (or water)
  • 1 cup Greek yogurt or thicker yogurt
  • 1 cup ricotta cheese
  • 2 egg yolks
  • 1 Tbsp cinnamon spice
  • 1 tsp nutmeg spice

Instructions

  • Make the cheesecake batter: Break up the egg yolks. Combine in the yogurt and ricotta.
  • Make the apple mixture with spices: heat for 15-20 minutes in oven until soft. Mash into a compote sauce consistency. Let cool and then add to cheesecake batter.
  • Prepare the bottom and sides of a springform pan with oil, butter, or baking spray.. Add a piece of baking parchment paper to the bottom.
  • Pour batter into pan and bake at 350°F/180°C until sides are slightly golden brown and a toothpick comes out clean. The time could vary based on the thick (height) of your batter and how much (yogurt) liquid you add, about one hour.

Potassium – Some Truths That Help You!

Potassium is a mineral that’s in most foods if you read nutrition labels. And in a lot of eat-from-the-rainbow and whole foods that have PLU stickers like avocados, potatoes, and bananas.

And usually we get enough potassium in our daily diet if we eat a variety of foods whether they come in cartons or bundled sacks. Sometimes you may think you’re getting too much, as it’s everywhere.

The mineral is even found in traces in spices and honey.

But because of the abundance, potassium is rarely talked about (…perhaps?).

Well, unless you’re deficient… which does happen in life, and even after hard workouts. Because you need quite a bit daily for a healthy body.

So for those simple reasons to make good choices, it’s good to get to know potassium, other than just knowing it’s a mineral you need.

First off, potassium is also an electrolyte.

Think of it like a battery charge in you.

If you’re lacking natural energy, then start with, and make sure you’re getting enough potassium in your day… that btw, caffeine can’t fix.

…But most foods can!

Potassium is essential for your body to function properly and without enough can cause you to feel lightheaded or dizzy spells (that’s more obvious than brain fog in our confusing world).

Similarly sodium as another mineral helps those symptoms, and is another battery charge you need, but is often touted as a bad ingredient (…maybe because we eat too much in Western culture?).

But both are daily essential for nerve and muscle functions in different ways.

And both minerals are electrolytes.🔋

We usually hear the “E” word associated with energy drinks. And to drink them if you’re feeling faint or dizzy, that can happen with overexertion.

…Where pushing yourself can be healthy. But falling down is not.

Especially in our less active times, like when we’re sitting down in front of the computer or standing in place where we don’t usually get the dizzy feels.

…Unless one reason is we’re lacking potassium. And that can happen if we don’t get enough in our daily diet.

And so important to know too…

Daily (potassium) is the important word because you can be depleted quickly and cause weakness.

Like when your body eats something unwanted and you have to go on a simple BRAT diet just to keep anything down. Or you’re just on liquids.

And if you go on a diet lacking in nutrients, then you want to restore potassium as soon as possible…

Because other body areas can tumble down as muscles and nerves don’t act properly. You’d know this in your yoga moves.

And drinking water only isn’t going to cut it.

Even thought most tap water has minerals like potassium. This isn’t the time to drink heavily filtered or mineral spring waters (that are more pure).

To restore potassium quickly, you can do that effectively with drinking electrolyte drinks and even pure coconut water (and why I love my VitaC… the other Vitamin C in my life 💕).

Some protein shakes or meal replacement drinks also have potassium (while adding more substances and nutrients than liquid sources). The healthier choices have low or no-added sugar.

But if you’re trying to get back to your normal body functions, food is needed. Food-as-medicine solids help your digestive body.

And you can resume potassium levels with foods and quasi-solid drinks around you like shakes and smoothies (one of my go-to ways!). Like, you can do with an easy yogurt smoothie.

If you look around your pantry and fridge, you probably have enough around for a potassium drug store. That’s also an important truth. 😊

Reading your labels is one way to get to know what foods have high potassium. That will stand out like bumper stickers… or PLU stickers.

AND potassium in foods is how you’ll help yourself bounce back to real life quicker… because healthy people eat solids.

Testing which foods work and keeping a food diary helps and is smart.

Adding 1-2 new food items per day to your body allows you to test if you’re allergic or foods are favorable at this time (because things can change in your body any season).

This is a much healthier way than going straight to medicine for new symptoms arising.

I used to do what many of us do. I would take pill medicine that would mask symptoms or drink a pink liquid for an upset stomach. While effective, those ways delay what the body wants to do to restore back to normal in a healthy way.

Healthy food and measures are the medicine your body craves the most.

And as the parent of my body, I’m not sure when my switch happened to a more healthy nut 🤪 but I can tell you I have learned so much in the education and research process…

And that has given me healthy body confidence from the inside out.

In today’s day and age, where you and I can look up anything without leaving our homes, we have the ability to restore our bodies that aren’t diseased or growing situation worse.

You can help fix and restore your temporary ailments with a healthy anti-inflammatory food diet that is helping your specific situation. And spend the money on healthy food instead of medicine.

That’s empowering, and I don’t know about you… but that makes me happy.

It gives me peace knowing I can solve some light symptomatic showings with food and healthy ways (that’s an investment in tomorrow).

That also aligns with preventative healthy Ayurvedic ways (spices, yoga, etc.) that I learned about in 2008. The more you know helps you in life’s tests with health, and then you can also share with others so they don’t have to go through the same battery tests.

It can start with a handed down healthy recipe that doesn’t have to be complicated to be good, like a potassium smoothie. If you love smoothies, you may want to try these healthy smoothie drinks too.

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Potassium Smoothie

A smoothie to help replenish potassium.
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1 medium ripe avocado
  • 1 medium banana
  • 2/3 cup milk of choice (plus more depending on thickness you desire)
  • 2 oz berries
  • 1 tsp seed of choice (chia, flax, sunflower, hemp, etc.) or oats
  • 1-2 tsps protein powder (optional)

Instructions

  • Blend and enjoy.
  • Optional: add seed as zhugh on top.

 

Cottage Cheese Chocolate Mousse – Easy and Light Dessert

Cottage cheese chocolate mousse is something that’s light and full of protein. How easy is this delicious dessert to make? …Easy to very easy.

cottage cheese chocolate mousse bowl.

And these are the easy steps:

Step 1: Blend up cottage cheese (to get rid of the soft small chunks). You can use a Magic Bullet blender that’s easy. Add a little milk if needed. I added coconut milk. Water will be too thin.

Tip: For individual mousse single portions, you won’t need to add as much cottage cheese or ingredients to blend. Blending 1/2 cup of cottage cheese will work in a Magic Bullet

But to make a 6 oz. or more, maybe you’ll need to do 1 cup of cottage cheese (minimum) in a regular size larger blender.

Step 2: Then take about 1 oz chocolate either from a pure chocolate bar or morsels, and place in a heat safe bowl inside a larger heat safe bowl (bain marie setup). I broke up a regular dark chocolate bar. In other words, you don’t need to go to the baking section of the grocery store for chocolate. 🍫

It all works the same for melitng chocolate.

I added in coconut milk that’s a great add to melt chocolate. it’s like a ganache finish, but without any heavy cream. You can also use your milk of choice. You do you! 😁

With a double broiler (bain marie) setup, the chocolate won’t likely burn and the milk doesn’t curdle. You can microwave or heat water in a bowl and then add a smaller heatproof bowl or mug with the chocolate.

If you use a ceramic bowl, the water shouldn’t be that hot. I usually hold the heated water bowl without oven mitts, just to let you know that it doesn’t need to be that hot. (Use heated tea in a mug as a simple comparison).

After the chocolate bowl bathes in the water bath for a few minutes, the chocolate should easily melt. You can stir with a kitchen silverware utensil to encourage the bigger bits to finally melt quicker.

I like to use polyphenol-full dark chocolate to melt so it takes slightly longer than milk chocolate, but we’re talking unnoticeable seconds longer.

Step 3: Incorporate in the cottage cheese, that should lighten up the mousse. Hand combine until the mixture is even and smooth.

You could stop there for more of a chocolate pudding texture. but for a lighter mousse, add in some of a whipped egg white. That’s extra protein too. 😊

Step 4 (optional): In a separate dry bowl, whisk an egg white for 1-2 minutes on high where it will fluff up looking like a pillow cloud.

No sugar needed (like in a meringue). Why add if you don’t need to for better taste or texture? Healthy is good. 👍

It’s easiest to use a machine hand mixer (instead of a stand mixer) as they can handle one egg whipping and quickly.

…It’s similar thinking to using a Magic Bullet instead of a full-on size blender. 💭

Then add a little of the  fluffy  whipped egg white (meringue) to the melted chocolate (ganache).  You will find that you can use 1/4-1/2 of the voluminous fluffy egg white. And then you can use the extra meringue egg white to layer your final cottage cheese chocolate mousse dessert if you like.

Like this…  it kinda looks like chocolate marshmallow ice cream, but we know that’s not what this is…

cottage cheese chocolate mousse.

Or…

cottage cheese chocolate mousse bowl.
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Cottage Cheese Chocolate Mousse

This is a protein version of chocolate mousse dessert that's easy to make with cottage cheese and healthy enough for breakfast.
Course Dessert
Author Brandy @ Healthy Happy Life Secrets

Equipment

  • Magic Bullet blender or regular blender
  • handheld mixer

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 Tbsp coconut milk or milk of choice
  • 1 egg white
  • 1 oz chocolate morsels or 2 Tbsp chocolate bits

Instructions

  • Make the melted chocolate. Setup a double broiler (bain marie setup) method with chocolate bowl set inside heated water bowl. Stir in the milk.
  • Blend the cottage cheese to smooth. Add milk as needed.
  • Pour cottage cheese into melted chocolate-milk mousse mixture.
  • Whip up egg white in a separate bowl for 1-2 minutes on the high setting on a handheld mixer, until light and fluffy voluminous.
  • Add some of the fluffy egg white to chocolate mousse. Add up to 1/4-1/2 of the egg white to your lightness preference.

You may also like summer light dessert recipes, and easy Magic Bullet recipes.

Peach Cottage Cheese Smoothie

Peach smoothie is one that is delicious and creamy. And full of protein.

peach smoothie with cottage cheese.

Plus peaches and cottage cheese are delicious (and one of my favorite combos). With a honey swirl like this, it’s something you can be mesmerized with and sip on to quench your thirst.

Because peaches are about 90% water, and a close second to watermelon.

Both fruit flavors taste good in coffee if flavored coffee is your vibe. And cold brew coffee makes for a refreshing drink.

…Just sayin’!

If that’s your vibe, give watermelon coffee a try, and healthy peach drink ideas. 

You can also try these healthy beverages.

peach cottage cheese smoothie.

And for another creamy tasting profile for this peach cottage cheese smoothie, add peanut butter and milk. Or a ripe avocado for more healthy fat food ingredients that support anti-inflammation and helps lower cholesterol.

Oh, and if you want the peaches and cream look, then an added banana makes for an elevated experience (and another good look!).

…You gotta love smoothies for all the refreshing healthy ingredients variety options, that you can put together this week.

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Peach Smoothie

Course Breakfast, pancakes
Cuisine American
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1/2 cup peaches (canned or fresh)
  • 1/4 cup cottage cheese
  • 1 tsp raw honey (optional)
  • 1/2 medium banana (optional)

Instructions

  • Blend cottage cheese to make chunks smalelr.
  • Add remaining ingredients. If using fresh peaches, cook to soften or freeze and bring out next day for a softer/mushy peach for smoothie. If using canned peaches, strain peaches from liquid in can.

Ricotta Cheese Cake – 2 Protein Ingredients and Low-Sugar

Ricotta cheese cake is a protein dense dessert that is delicious with curd in a bowl, plus egg protein. So that’s 2xx protein. Then bake, twice (also 2x) with steps below for an elevated dessert taste experience.

ricotta cheesecake on a plate that's a healthy protein dessert that's low-sugar.

…Where this can also be a protein breakfast (or weekend brunch) dessert that’s healthy and fairly easy to make and simple to bake twice.

First, you make the curd in a small bowl (or you can even use a mug). You make the curd a few hours or day ahead.

You can make this with or without butter if you like. With fat or butter (for taste), you’ll want to add a plastic cover so it doesn’t form a fat layer at the top. For more step instruction on curd, you can see the inspired canele pastry muffin recipe. 🥮

You can make a curd in any flavor you like, such as vanilla and lemon are delicious pairings. And then added berries give another layer of healthy flavors. Let it rest in the fridge.

Then for the ricotta cheese cake, whisk or break up the egg, and add your preferred flavorings/extract and honey, if using. Add a little milk or not (if you want a denser cheesecake).

Mix with ricotta. Add to a baking vessel that can withstand hotter (broil) temperatures. This can be a heat-safe ceramic vessel or a springform pan. Usually the packaging on your tools indicate whether it’s meant for 500°F or higher temps.

Start by baking the ricotta cheese cake on the bottom rack at 350°Ff/180°C for about 15 minutes until cheesecake is set (or solid at the top).

And then step two in the oven: move the cheesecake to the top or near top oven rack (about 5-6 inches from the top of the oven). Close the oven door, and turn the broil setting on for 3-4 minutes until browning occurs.

Turn the oven off and let it cool down for 30 seconds or so.

Use your oven safe gear and pull the cheese cake out of the oven.

Let it cool on the oven counter top or a heat-safe plate, and remove after it’s cooled. You can also more quickly cool it in the refrigerator.

Plate and add curd.

ricotta cheese cake with curd drizzle on a plate.

Ready to make this? You won’t be disappointed…

Lemme know your thoughts below.

ricotta cheesecake on a plate.
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Ricotta Cheesecake with Curd

This is a soft and firm cheesecake that is baked twice.
Course Breakfast, Dessert
Cuisine American
Author Brandy @ Healthy Happy Life Secrets

Equipment

  • Broil-heat safe baking vessel

Ingredients

  • Ricotta cheese
  • Curd (milk, egg yolk, flavor and butter optional)
  • 2 tsp raw honey (optional)

Instructions

  • Combine ingredients and bake at 350°F/180°C for 15 minutes (or until set and cheesecake is solid at the top).
  • Set baking vessel on top rack (about 5-6 inches from the top of oven). Close oven door and turn on oven broil setting for 3-5 minutes watching the entire time until browned to desired. Tip: Broiling is heating that comes from the top of the oven that's about 525°F in a regular oven.
  • Turn broil setting off. Let cool for about a minute and pull the cheesecake out of the oven.