Apple Cheesecake Toast

Name: Apple Cheesecake Toast
Cook time: 45 min.
Yield: 4 servings
Ingredients: 4 large granny smith apples; 2 tbsp salted butter; 1/4 cups light brown sugar; 2 tsp cinnamon; 1 tsp allspice; 2 tsp cornstarch; 1 tbsp lemon juice; 1 cups ricotta; 1 tbsp maple syrup; zest of 1 lemon; pinch of salt; Yoke's fresh-baked sourdough; walnuts

Sides, Breakfast, Desserts

Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.

Servings: 4

Time: 45 min.

Ingredients

Baked Apple Topping

4 large granny smith apples
2 tbsp salted butter
1/4 cups light brown sugar
2 tsp cinnamon
1 tsp allspice
2 tsp cornstarch
1 tbsp lemon juice

Lemon Ricotta

1 cup ricotta
1 tbsp maple syrup
zest of 1 lemon
pinch of salt

For Serving

Yoke's fresh-baked sourdough
walnuts

Process

Bake the apples. Preheat oven to 375.
Peel and slice apples. Place in 9x13 baking dish.
Add lemon juice, brown sugar, cinnamon, allspice, and cornstarch. Stir until apples are evenly coated.
Cut the butter into small cubes and scatter over the apples.
Cover with foil. Bake 30 minutes, stirring halfway through.
Remove the foil and let apples rest for 30 minutes. Topping will thicken as it cools.
Make the lemon ricotta. Combine the ricotta, maple syrup, lemon zest, and salt. Stir well. For a lighter, whipped texture, blend in a food processor until smooth.
Assemble the toast. Toast a slice of sourdough until golden. Spread with lemon ricotta, then top with baked apples and walnuts.