Baked Ricotta, Chocolate And Hazelnut Cheesecake

This superb cheesecake will undeniably sit at the top of any chocoholic's go-to list
By Elle Vernon
Photography Andre Martin • Food styling & Photo Chef Elle Vernon
Baked Ricotta, Chocolate And Hazelnut Cheesecake

Baked Ricotta, Chocolate And Hazelnut Cheesecake

5 from 3 votes
Serves

12

Preparation

15

minutes
Cooking

1

hour 

15

minutes

Ingredients

  • 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 cream cheese, chopped, at room temperature

  • 1 cup 1 caster sugar

  • 2 tsp 2 vanilla extract

  • 150 g 150 milk chocolate, melted

  • 3 3 free-range eggs, lightly beaten

  • ½ cup ½ chocolate hazelnut spread

  • ¼ cup ¼ roughly chopped roasted hazelnuts

Method

  • Preheat oven to 140C fan-forced. Grease a 20cm springform tin with cooking oil. Line base and sides with baking paper. To make base, put biscuits and butter into the bowl of a food processor. Process until mixture comes together.
  • Press biscuit mixture into base of prepared tin, refrigerate whilst making filling.
  • To make filling, put ricotta, cream cheese, sugar and vanilla into the bowl of a 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 an oven tray for 1 hour 15 mins or until just set, and still slightly wobbly in the 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 a 3cm border. Scatter with hazelnuts and serve.

Did you make this recipe?

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Market tips...

Crack free

By leaving the cooked cheesecake in the oven with the door ajar, we can slowly bring down the temperature of the cake. This will help avoid any large cracks on top of the cake.

Easy removal

When using a springform tin, invert the base disc of the tin before lining it. This will allow you to easily remove the cake from the tin – it’ll just slide right off!

Go nuts

Any unused nuts should be stored in a sealed container away from heat. You can also store nuts in the freezer which will increase shelf-life. Once open, use within a few months, or if stored in the freezer, within six months. The main reason nuts become inedible is that they have high levels of good healthy fats which can easily turn rancid due to heat, light and oxygen exposure.

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