Cheesecake is really an easy dessert


Ricotta cheesecake

1 lb Ricotta fresh

8oz cream cheese

1 cup 3 tbsp sugar

2 oz of creme friache

1 tsp vanilla paste

1 tsp of almond extract

3 eggs

3 yolk


Hazelnut shortbread

2 cups flour

1 cup of Hazelnut

2 sticks of butter

1 tsp of salt


Passion Fruit Curd

1/2 cup of passion fruit juice (approx 12-15 fresh)

1/2 cup of sugar

3 eggs

1 stick of butter


Feuilletine recipe

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 spring form pan with parchment paper and par baked the pecan shortbread see recipe underneath, 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 Shortbread,

Go here to so see the recipe and just add the Hazelnut from this recipe. I placed the dough in a spring form pan lined with parchment paper and par baked it for 25 minutes.

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.

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!

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