Baked Ricotta & Hazelnut cheesecake - ottolenghi - The Baking German

Preheat the oven to 160 degrees Celsius.

Lightly grease the rings and line them with parchment paper.

Toast hazelnuts in the oven until they have taken a little bit of color, then set aside to cool.

Take 50 grams of the hazelnuts and roughly chop them for decoration later.

Place the leftover cold hazelnuts into a food processor along with the flour and blend well together.

Transfer the mixture to a medium bowl and add almonds.

In the food processor, blitz the dark chocolate to a crumb.

Increase the oven temperature to 170 degrees Celsius.

Place butter and sugar in a mixer and cream for about three minutes on medium speed until light and creamy.

Add egg yolks one at a time, beating well after each addition.

Add the chocolate at low speed, then add the flour mixture just until combined.

Remove the bowl from the mixer and stir in ricotta, vanilla, and salt by hand.

Clean out the mixing bowl and whip up the egg whites.

Gently fold the whipped egg whites into the cake mixture in about three steps for the best volume.

Pipe the cake mix into the prepared rings and bake for about 35 minutes, plus or minus three or four minutes.

Once done, take the cakes out of the oven and let them cool completely.

To make the ganache, bring glucose syrup and sugar to a boil until it reaches an amber color.

Remove from heat, wait a moment, and add water to prevent burning the sugar.

Place back on the heat and bring to a boil until dissolved into one syrup.

Let the syrup cool for two to three minutes, then pour it over the chocolate.

Add vanilla and stir, then gradually add butter while stirring gently until smooth and silky.

Use the ganache for decoration as desired.

Equipment Needed

Spice Level:

Allergens