cheesecake with hazelnuts by rose
A friend that had a baby and was nursing asked if I could make her something chocolate sweet and hazelnut flavor which she loves, but would help with milk production, so here's what she loved.
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
6 or more
Ingredients
- CHEESECAKE
- 1 - 32 oz. container of whole milk ricotta cheese
- 1 1/4 cups sugar
- 4 - extra large eggs
- 1/2 cup cocoa powder
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1 cup sour cream
- 1/2 cup hazelnuts chopped
- CRUST
- 1 3/4 cups graham cracker
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter
How To Make cheesecake with hazelnuts by rose
-
Step 1CRUST: Lightly greast an 8 or 9 inch springform man. Combine all crust ingrediants mix well and press evenly over bottom and up a little on the sides of pan. Bake at 350 for 10 minutes, remove and let cool while making the rest of the cheesecake. -
Step 2CHEESECAKE: In your mixer beat ricotta cheese at high speed gradually adding sugar and then eggs. Reduce speed to low and add cocoa, flour and vanilla until blended. Add sour cream, blend at low speed until smooth, stir in hazelnuts. Pour mixture into crust. Bake at 350 until cake sets about 1 hour 15 minutes or until set. Remove from oven and cool completely. Chill for at least 8 hours. Garnish with chocolate swirls.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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