OK So I love Strawberry Cheesecake and my Strawberry Ricotta Custards were super yummy but I was thinking what was the one cheesecake I just went crazy over when I went to The Cheesecake Factory... you know the one you order in the beginning of the meal and set aside just in case they sell out before you are ready for dessert. For me it was their Dutch Apple Caramel Cheesecake. So this afternoon I was determined to recreate a post weight loss surgery friendly version.
Oh yeah T.D.F. (to die for!!!!)
This one is guaranteed to make you swoon.
Shelly's Caramel Apple Ricotta Custard
6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/4 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
1 Tablespoon No Sugar Added Apple Butter
25 Sugar Free Caramels
3-4 T of Vanilla Soy Milk
25 (about a 1/4 cup) whole toasted Pecans, chopped
Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add apple butter, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use. If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 55-60 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight.
Caramel Nut Sauce:
Whiz pecans in a mini food processor and set aside. Unwrap 25 SF caramels. Place caramels in a microwave safe bowl with 2 T of vanilla soy milk. Microwave on low for 25 seconds stir and another 25 seconds taking out every few seconds to stir. When melted add the crushed nuts and enough vanilla soy milk (about 1-2 Tablespoons) till a sauce consistency is achieved. OR use storebought Smucker's Caramel Sauce. Spoon over chilled custards. Refrigerate till ready to serve.