Hello everybody, it’s Jim, welcome to my recipe page. 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. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. I made it again today for my father-in-law's birthday.

'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook '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. Make ready Graham crackers' crumbs
3. Get melted butter
4. Take 14 oz Sweetened condensed milk
5. Take ricotta cheese
6. Prepare plain yoghurt
7. Prepare eggs
8. Make ready vanilla extract
9. Make ready salt
10. Make ready Topping
11. Take chopped hazelnuts
12. Prepare granulated sugar

Ricotta cheesecake with a hint of lemon zest and coated in a white chocolate glaze, sitting atop an amaretti cookie. 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.

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!

Delizioso biscotto croccante alla cannella ripieno di finissima mousse alla ricotta, formaggio e mascarpone, decorato con glassa al cioccolato. Una torta della nuova linea Cheesecake Dolcefreddo Moralberti disponibile anche in versione pretagliata. Link a maggiori informazioni sulla torta Cheesecake al Cioccolato cotta al forno. Ricotta-Cheesecakle with hazelnut and salted caramel sauce. Ricotta-Cheesecakle with hazelnut and salted caramel sauce. coconut flakes.

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