'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts
- 2 cup Graham crackers' crumbs
- 1/4 cup melted butter
- 1 can 14 oz Sweetened condensed milk
- 1 lb ricotta cheese
- 1 cup plain yoghurt
- 3 large eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup chopped hazelnuts
- 1/4 cup granulated sugar
- First, turn the sweetened condensed milk into Dulce de Leche through the boiling method indicated below.
- You may do this days in advance and have it stored.
- (You may also prepare your own or have it store bought.)
- Preheat the oven at 200 degrees C/ 400 degrees F. Prepare the crust.
- Mix the crumbs with melted butter and press firmly in an 8-inch (20 cm) springform pan, which has been lined with aluminium foil or baking paper.
- Bake for 5-10 minutes until it turns nice golden brown.
- Remove from oven and DECREASE THE OVEN TEMP TO 150 degrees C/ 300 degrees F.
- Next beat the yoghurt and ricotta cheese for a few minutes until smooth and creamy.
- Then add the Dulce de Leche and beat until well incorporated.
- Next add the eggs one at a time.
- Last add the vanilla extract and the pinch of salt.
- Pour the mixture into the cooled crust.
- Place in the oven for 50-60 minutes.
- By the time the cheesecake is done, it should have risen around the edges and be a bit runny in the middle.
- I leave the cheesecake to cool inside the oven with the door ajar for about an hour.
- It will deflate into a smooth surface.
- While the cheesecake cools prepare the topping.
- Chop the hazelnuts (you may substitute with pecans or macadamia nuts if you prefer.)
- Place the sugar in a small pan in medium heat.
- Watch it caramelize and don't let it burn.
- Once caramelized, throw the hazelnuts quickly and with a spoon try to cover all with the caramel before it hardens.
- Next transfer into a plate and let them cool.
- Before placing the cheesecake in the fridge, take the caramelized hazelnuts, crumble them and place on top of the cheesecake.
- Best to let it set overnight or until it has chilled.
- I know that it may look like a lot of work but the end result is so tasty and creamy that it's worth it.
- Hope you enjoy!
crumbs, butter, condensed milk, ricotta cheese, plain yoghurt, eggs, vanilla, salt, hazelnuts, granulated sugar
Taken from cookpad.com/us/recipes/350686-dulce-de-leche-ricotta-cheesecake-with-caramelized-hazelnuts (may not work)