This is how preparing recipe Dulce de Leche ricotta cheesecake with caramelized hazelnuts with 12 ingredients and 10 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts easy, tasty, practical.
Good Afternoon my mother, now you can cook recipe 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts with 12 ingredients and 10 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts.
Ingredients all 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts
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Needed : Crust.
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Prepare 2 cup : Graham crackers' crumbs.
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Prepare 1/4 cup : melted butter.
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Prepare 1 can : 14 oz Sweetened condensed milk.
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Needed 1 lb : ricotta cheese.
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Prepare 1 cup : plain yoghurt.
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Prepare 3 large : eggs.
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Prepare 1 tsp : vanilla extract.
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Prepare 1 pinch : salt.
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Prepare : Topping.
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Needed 1/2 cup : chopped hazelnuts.
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Prepare 1/4 cup : granulated sugar.
If all basic ingredients 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Step by Step Cooking 'Dulce de Leche' ricotta cheesecake with caramelized hazelnuts
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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.).
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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..
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Next beat the yoghurt and ricotta cheese for a few minutes until smooth and creamy..
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Then add the Dulce de Leche and beat until well incorporated..
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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..
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I leave the cheesecake to cool inside the oven with the door ajar for about an hour. It will deflate into a smooth surface..
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While the cheesecake cools prepare the topping. Chop the hazelnuts (you may substitute with pecans or macadamia nuts if you prefer.).
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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..
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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..
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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!.
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