This Hazelnut Ricotta Cheesecake with Panna Cotta Topping is so rich and flavorful. Moreover it is Gluten Free! Perfect with a cup of freshly-brewed coffee, cocoa or tea.
It’s windy and rainy today. But it doesn’t matter for me.
You know why?
Because right now, while I’m writing this post, I’m sitting on my cozy couch wrapped in a warm blanket, sipping on freshly-brewed hot coffee with a delicious piece of ricotta hazelnut cheesecake. Mmm… it is so yummy… I love the sweet Panna Cotta topping on it!
I can’t think about something else. I am just enjoying this moment. Really enjoying this… It comes without surprise that I love this cheesecake because it contains ricotta in it! I am a fan, actually. I put this creamy and mild cheese everywhere, not only in desserts. For example this Baked Ziti With Ricotta is one of the most popular recipes in this blog. Try it out!
Back to this finger-licking good cake. This cheesecake is so rich and flavorful and the hazelnut taste is really intense. And it is soooo pretty that I can’t resist the temptation of taking another piece!
I warn you, once you eat a piece you will want another one! Trust me. This hazelnut ricotta cheesecake with a nice lemon flavor tastes like Fall.
You will love it!
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 4 eggs , separated and at room temperature
- 2 1/2 cups ground hazelnuts
- zest of 1 lemon
- 1 1/2 cups (300g) ricotta cheese
- 1/2 cup whipping cream
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 tablespoons vanilla extract
- 2 tablespoons gelatin powder
Cheesecake: Preheat the oven to 320 F.
In a large bowl, cream together butter, 1/2 cup of sugar, zest of lemon and 1 tablespoon of vanilla extract with an electric mixer until light and fluffy, about 2-3 minutes.
Next add the egg yolks one at a time, combining well after each egg.
Stir in the ricotta cheese and ground hazelnuts and keep whisking until everything is combined.
In a separate bowl, whip egg whites and 1/4 cup of sugar until you have stiff peaks, then fold the egg whites carefully into your batter.
Spray a 9-inch round cake pan with nonstick spray.
Pour the batter into a baking dish and bake for 40-45 minutes or until firm to touch.
After cake has baked, remove it from the oven and let it cool completely before topping.
Topping: While cake is baking, prepare topping. Soak the gelatin in 2 tbsp of cold water for 5 minutes.
Meanwhile place the heavy cream, 1/4 cup of sugar and 1/2 tablespoon of vanilla extract in a saucepan over medium heat and stir occasionally. Don't let to boil. Take from the heat.
In another saucepan, place the milk over medium heat, but don't let to boil too. Take from the heat, pour milk over gelatin, stir until gelatin is completely dissolved.
Lastly pour the mixture with heavy cream into the milk and stir well.
Pour the mixture into a large bowl and place the bowl in the ice water bath to cool.
When the mixture starts to firm up, pour about one third of panna cotta mixture over the cheesecake and spread it carefully over the surface. Wait for 5 minutes until the mixture soaks.
Spread the rest of the mixture over the top and sprinkle generously with chocolate shavings. Let cool for a few hours before serving.