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Heavenly Hazelnut Ricotta Cheesecake with Wild Blueberry Sauce
Description
Heavenly Hazelnut Ricotta Cheesecake with Wild Blueberry Sauce is a delectable dessert celebrated for its harmonious blend of flavors and luxurious texture. This indulgent creation originates from contemporary culinary traditions, where experimentation and innovation meet to create unforgettable desserts. It is commonly served as a dessert course, perfect for special occasions or elegant gatherings. The key ingredients include toasted hazelnuts, cream cheese, whole-milk ricotta cheese, sugar, lemon zest, vanilla extract, heavy cream, eggs, frozen wild blueberries, maple syrup, and nutmeg. The cooking method involves preparing a hazelnut crust by pulsing toasted hazelnuts with sugar and salt, pressing the mixture into a springform pan, and chilling it until firm. Meanwhile, the creamy ricotta-based filling is blended until smooth, then poured over the crust and baked in a water bath until set. The cheesecake is then refrigerated overnight before being served with a luscious wild blueberry sauce. This cheesecake delights the palate with its rich, creamy texture, complemented by the nutty crunch of the hazelnut crust and the sweet-tartness of the wild blueberry sauce. Each bite is a heavenly experience, leaving a lingering impression of indulgence and satisfaction.
Ingredients
For the crust
For the filling
Wild blueberry sauce
Instructions
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Oven Prep
Preheat oven to 325°F (165°C). Prepare a 9-inch (23-cm) springform pan by lining its bottom with parchment paper. Securely wrap the outside of the pan with 3 layers of heavy-duty foil, ensuring complete coverage of the bottom and sides.
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Crust Creation
Utilizing a food processor, finely grind the toasted hazelnuts, sugar, and salt. Add melted butter and pulse until the mixture forms moist clumps. Transfer this mixture into the prepared pan, evenly pressing it into the bottom and up the sides about 1¼ inches (3 cm). Refrigerate the crust until it firms up, approximately 20 minutes.
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Filling Preparation
Clean the food processor bowl, then process the cream cheese until smooth. Incorporate the ricotta cheese and continue processing until well mixed. Add sugar, lemon zest, cornstarch, vanilla extract, and salt, processing until thoroughly combined. Pour in the heavy cream and process until the mixture is uniformly mixed. Add eggs one at a time, processing after each addition. Transfer the filling into the chilled crust, gently jiggling the pan to even out the top.
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Water Bath Bake
Boil a kettle of water. Place the cake pan into a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake the cheesecake until the edges are set and the center jiggles slightly when the pan is gently shaken, approximately 1 hour and 20 minutes. Remove the springform pan from the roasting pan and peel away the foil. Allow the cheesecake to cool completely in the pan on a wire rack, approximately 1 hour. Once cooled, cover the cake and refrigerate it overnight.
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Final Touches
Using a small, sharp knife, gently loosen the edges of the cake from the pan. Remove the sides of the springform pan and transfer the cheesecake to a serving platter. Cut the cake into wedges, spooning wild blueberry sauce over the top of each slice before serving.
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