
Baked Ricotta, Chocolate And Hazelnut Cheesecake
Serves
12
Preparation
15
minutesCooking
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 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.
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