'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts
'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 'dulce de leche' ricotta cheesecake with caramelized hazelnuts. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts is something that I’ve loved my whole life.

Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Great recipe for 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts. I first made this cheesecake for New Year's and it was a big hit.

To get started with this recipe, we must prepare a few components. You can have 'dulce de leche' ricotta cheesecake with caramelized hazelnuts using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts:
  1. Take Crust
  2. Get Graham crackers' crumbs
  3. Take melted butter
  4. Get 14 oz Sweetened condensed milk
  5. Get ricotta cheese
  6. Get plain yoghurt
  7. Make ready eggs
  8. Get vanilla extract
  9. Prepare salt
  10. Prepare Topping
  11. Make ready chopped hazelnuts
  12. Make ready granulated sugar

The base is a dulce de leche mix with walnuts which is slightly swirled with a cheesecake mix made of ricotta and cream cheese. In the middle of each muffin, there is a nut of dulce de leche which can escape while baking and create a nice caramel stain on the top. In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Quel meraviglioso biscotto croccante alla cannella ripieno di saporita mousse alla ricotta, formaggio e mascarpone, per una cheesecake da URLOOO!!!

Steps to make 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts:
  1. First, turn the sweetened condensed milk into Dulce de Leche through the boiling method indicated below. You may do this days in advance and have it stored. (You may also prepare your own or have it store bought.)
  2. Preheat the oven at 200ºC/ 400ºF. Prepare the crust. Mix the crumbs with melted butter and press firmly in an 8-inch (20 cm) springform pan, which has been lined with aluminium foil or baking paper. Bake for 5-10 minutes until it turns nice golden brown. Remove from oven and DECREASE THE OVEN TEMP TO 150ºC/ 300º F.
  3. Next beat the yoghurt and ricotta cheese for a few minutes until smooth and creamy.
  4. Then add the Dulce de Leche and beat until well incorporated.
  5. Next add the eggs one at a time. Last add the vanilla extract and the pinch of salt. Pour the mixture into the cooled crust. Place in the oven for 50-60 minutes. By the time the cheesecake is done, it should have risen around the edges and be a bit runny in the middle.
  6. I leave the cheesecake to cool inside the oven with the door ajar for about an hour. It will deflate into a smooth surface.
  7. While the cheesecake cools prepare the topping. Chop the hazelnuts (you may substitute with pecans or macadamia nuts if you prefer.)
  8. Place the sugar in a small pan in medium heat. Watch it caramelize and don't let it burn. Once caramelized, throw the hazelnuts quickly and with a spoon try to cover all with the caramel before it hardens. Next transfer into a plate and let them cool.
  9. Before placing the cheesecake in the fridge, take the caramelized hazelnuts, crumble them and place on top of the cheesecake. Best to let it set overnight or until it has chilled.
  10. I know that it may look like a lot of work but the end result is so tasty and creamy that it's worth it. Hope you enjoy!

Una torta della nuova linea Cheesecake Dolcefreddo Moralberti disponibile anche in versione pretagliata. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Place cookies in bowl of food processor. I first made this cheesecake for New Year's and it was a big hit. I made it again today for my father-in-law's birthday.

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