Baked Ricotta & Hazelnut cheesecake - ottolenghi - The Baking German
hello there,
in this video my friend Konrad and I are showing you how to make the Baked Hazelnut and ricotta cheesecake from Ottolenghi's Baking book ""sweet". Recipe below.
hope you enjoy baking and please leave a comment and a like.
Baked Hazelnut and Ricotta cheesecake, makes 9-10, 8cm rings
CAKE MIX:
300g blanched hazelnut
35g plain flour
160g chocolate (70% cocoa solids)
100g ground almonds
225g unsalted butter, plus extra for greasing
250g caster sugar
6 large eggs to separate
400g ricotta cheese
2 tsp vanilla extract
1/4 tsp salt
GANACHE:
40g caster sugar
40g liquide glucose
70ml water
1/4 scraped vanilla pod
100g dark chocolate (70% cocoa solids) roughly chopped
40g Butter cubes
Icing sugar, to serve