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Chocolate Hazelnut Ricotta Cheesecake
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DescriptionAn Italian chocolate ricotta cheesecake, with a hazelnut crust, and hazelnut cream topping with whipped cream and raspberries.
Ingredients Related Recipes:All Recipes
Portate/Courses
Holiday Recipes
Key Ingredients
Difficulty Level
Recipe Groups
Serves
8 - 10 servings, depending on slice
- Cheescake:
- 2 8 oz. packages cream cheese
- one 16 oz. container of good-quality, whole-milk ricotta
- 2 cups sugar
- 4 eggs
- 1 Tablespoon hazelnut liquore
- 3 Tablespoons flour
- 1/2 cup good coccoa powder, such as Ghirdelli or Valrohna, un-sweetened
- 1/2 cup butter, melted
- 1 pint sour cream or whole milk yogurt
- Crust:
- 1/2 cup hazelnuts, toasted
- 1 cup chocolate wafer cookies, finely ground
- 4 Tablespoons butter, melted
- 1 Tablespoon hazelnut liquor
- Topping:
- 1 pint whipping cream
- 3/4 cup Nutella
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