Ricotta Chocolate Hazelnut Cheesecake Recipe
Grand Marnier-dark chocolate sauce, whipped cream, almond flour crust
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Ingredients
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Crust
Cheesecake Filling
Sauce
Whipped Cream Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine almond flour, melted unsalted butter, granulated sugar, and salt. Mix until well combined and crumbly.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly to form the crust. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden. Remove from oven and set aside to cool.
Cheesecake Filling Preparation
- 3
Melt Dark Chocolate
Chop 6 oz of dark chocolate and melt it in a microwave or double boiler until smooth. Allow to cool slightly.
- 4
Prepare the Filling
In a large mixing bowl, combine ricotta cheese, cream cheese, granulated sugar, eggs, and vanilla extract. Beat until smooth and creamy. Gradually add melted dark chocolate and mix until fully incorporated.
- 5
Add Hazelnuts
Chop the hazelnuts coarsely and fold them into the cheesecake mixture.
- 6
Fill the Crust
Pour the cheesecake filling into the cooled almond flour crust, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake in a preheated oven at 325°F (160°C) for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Sauce Preparation
- 8
Make the Sauce
In a small saucepan, combine 1/4 cup of Grand Marnier and 4 oz of chopped dark chocolate over low heat. Stir until the chocolate is melted and the mixture is smooth.
- 9
Add Heavy Cream
Slowly whisk in 1/2 cup of heavy cream until fully combined. Remove from heat and let it cool slightly.
Whipped Cream Topping
- 10
Whip the Cream
In a large mixing bowl, beat 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla extract until soft peaks form.
- 11
Serve the Cheesecake
Slice the cheesecake into pieces, plate them, and top with whipped cream and drizzle with the Grand Marnier-dark chocolate sauce.