Baked Ricotta, Chocolate and Hazelnut Cheesecake
Serves
12
Preparation + 3 hours cooling
15
minutesCooking Time
1
hour15
minutesIngredients
Cooking oil spray, to grease
125 g 125 plain chocolate biscuits
50 g 50 butter, melted
500 g 500 fresh ricotta
250 g 250 block creamcheese, chopped, at room temperature
1 cup 1 castersugar
2 tsp 2 vanillaextract
150 g 150 milkchocolate, melted
3 3 free-range eggs, lightly beaten
1/2 cup 1/2 chocolatehazelnutspread
1/4 cup 1/4 roughly chopped roasted hazelnuts
Method
- Preheat oven to 140°C fan-forced. Grease 20cm springform tin with cooking oil. Line base and sides with baking paper.
- To make base, put biscuits and butter into bowl of food processor. Process until mixture comes together.
- Press biscuit mixture into base of prepared tin and refrigerate while making filling.
- To make filling, put ricotta, cream cheese, sugar and vanilla into bowl of food processor. Process until combined.
- Add chocolate and process again. Add eggs and process until smooth.
- Pour filling mixture on top of chilled base. Bake on oven tray for 1 hour 15 minutes or until just set and still slightly wobbly in centre. Turn off oven and allow cake to cool with oven door slightly ajar for 30 minutes.
- Remove from oven and refrigerate for at least 2 hours or overnight until chilled. Remove cake from fridge and tin, spoon chocolate hazelnut spread on top of cake, leaving 3cm border. Scatter with hazelnuts and serve.
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