Ingredients

 

Ricotta Cheesecake

  • 1 lb Ricotta fresh
  • 8 oz cream cheese
  • 1 cup sugar plus 3 tbsp
  • 2 oz creme friache
  • 1 tsp vanilla paste
  • 1 tsp almond extract
  • 3 eggs
  • 3 egg yolks

Hazelnut shortbread

  • 2 cup flour
  • 1 cup hazelnut
  • 3/4 cup sugar
  • 2 stick butter
  • 1 tsp salt

Passion Fruit Curd

  • 1/2 cup passion fruit juice (approx 12-15 fresh)
  • 1/2 cup sugar
  • 3 eggs
  • 1 stick butter

Feuilletine

  • 4 1/2 oz butter
  • 4 oz brown sugar
  • 1 tbsp baking soda
  • 6 oz molasses
  • 1 tbsp vanilla paste (option zest, spices, to add more flavor)
  • 1 whole egg
  • 13 oz flour sifted
  • 2 oz milk

Nutritional information

Calories: 572kcalCarbohydrates: 104gProtein: 16gFat: 22gSaturated Fat: 9gCholesterol: 173mgSodium: 617mgPotassium: 493mgFiber: 2gSugar: 62gVitamin A: 705IUVitamin C: 4mgCalcium: 188mgIron: 4mg

kitchen aid

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 12 people

For the Shortbread

  • Place butter and sugar in a stand mixer and cream together for 2 minutes. Add salt and mix well. Then add the flours (all purpose and hazelnut) in 3 stages until just blended.  Then take the mixture and press into a springform pan or any other baking pan (rectangular. pyrex, square, round etc.., you want about 1/4 inch thick crust.)  Place in an 350 degree oven and bake for 20 minutes until blonde light color.  Let stand for a few minutes while you make the cheesecake filling.

For the Cheesecake

  • Place cheeses and sugar in a stand mixer with a paddle attachment whip for 3 minutes. Then add vanilla, and almond mixing on low. Finish with adding the eggs one at a time. Mix until a smooth batter is formed. Finish with the creme fraiche.
    I lined a large spring form pan with parchment paper and par baked the pecan shortbread see recipe above, then poured the batter on top. Bake the cheesecake in a 350 degree oven for 20-25 minutes or until the toothpick comes out clean. Allow to cool to room temperature and then place in the refrigerator until ready to serve.

For the Passion Fruit Curd

  • Place all the ingredients into a small sauce pot and turn on medium low heat. Whisking continually until the curd starts to thicken. Should take about 10 minutes or so.
    Strain into a bowl and cool for about 10-15 minutes. Once cooled slightly, pour the curd over the top of the cheese cake and using an offset spatula smooth the top off. Place the cake back in the refrigerator until the curd is set and completely cold.
    Ricotta Cheesecake with passion fruit curd

For the Feuilletine

  • In a stand mixer with the paddle attachment cream butter and sugar together. Add molasses, vanilla bean, egg, and milk. Mix well, scraping the sides. Then add the flour and mix until well incorporated.
    Add a few spoonfuls of the batter onto a silicone mat and using a offset spatula spread the batter very thin. Then place in a 350 degree oven to bake for 8-10 minutes until dry and crisp. Take out and allow to cool completely. Then break up into pieces and store in an air tight container.

To Finish

  • Take the pre-baked feuilletine cookie and place 1 cup into a plastic zip lock bag. Using a mallet or your hand crush the cookies into the bag (you don’t want to pulverize them into powder you still want a little texture to them).
    Then using a round cookie cutter or a knife cut desired shapes from the cheesecake and take crushed feuilletine and place around the cake. Serve and enjoy!
    ricotta cheesecake recipe with passionfruit curd

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