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Piedmontese Hazelnut Cheesecake
The Piedmontese Hazelnut Cheesecake is a dessert that feels both rustic and refined, capturing the essence of northern Italy in every bite. Its foundation is a nutty, crumbly crust made from toasted hazelnuts and delicate biscuits, baked just enough to release their fragrant aroma. The filling is creamy and smooth, blending ricotta or mascarpone with a hint of sweetness, a touch of lemon zest or vanilla, and a gentle folding in of ground toasted hazelnuts for that signature Piedmont flavor.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 100 g (about 8–9) plain biscuits or Savoiardi (ladyfingers)
  • 100 g (1 cup) toasted hazelnuts, finely ground
  • 60 g (4 tbsp) unsalted butter, melted
  • Pinch of salt
Filling
  • 500 g (2 cups) ricotta or mascarpone cheese
  • 100 g (½ cup) sugar or 3 tbsp honey
  • 2 large eggs
  • 100 ml (½ cup) fresh cream or yogurt
  • 50 g (½ cup) ground toasted hazelnuts
  • 1 tsp vanilla extract or zest of 1 lemon
  • 4 tablespoons gianduja or melted chocolate (Optional)
  • Extra crushed hazelnuts for topping (Optional)
  • Honey drizzle for serving (Optional)

Equipment

  • Springform pan (8–9 inch)
  • Food processor (for grinding hazelnuts and biscuits)

Instructions
 

  1. Prepare the Crust (10–12 min)
    Preheat oven to 175°C (350°F).
    Grind the toasted hazelnuts and biscuits in a food processor until fine.
    Add melted butter and a pinch of salt; mix until crumbs stick together.
    Press mixture firmly into the bottom of a greased springform pan.
    Bake for 8–10 minutes until lightly golden. Let it cool.
  2. Make the Filling (10 min)
    Beat ricotta or mascarpone with sugar or honey until smooth.
    Mix in eggs one at a time.
    Add cream or yogurt, ground hazelnuts, vanilla, or melted chocolate.
  3. Assemble & Bake (35–40 min)
    Pour filling over cooled crust, smoothing top.
    Bake at 160°C (320°F) for 35–40 minutes, until set but slightly wobbly in center.
    Turn off oven; leave cheesecake inside for 10 minutes to cool gently.
  4. Chill & Serve (2–3 hours)
    Let cake cool completely at room temperature.
    Refrigerate for at least 2 hours (overnight is best).
    Before serving, dust with powdered sugar or cocoa, sprinkle with hazelnuts, and drizzle honey if desired.

Notes

Toast the Hazelnuts: Always toast the hazelnuts before grinding; it brings out their natural sweetness and aroma. After roasting, rub them in a clean towel to remove the skins for a smoother texture.
Choose the Right Cheese: Ricotta gives a lighter, slightly grainy texture; mascarpone makes it richer and creamier. For a balanced taste, you can mix half ricotta and half mascarpone.
Don’t Overmix the Filling: Fold in eggs gently to avoid too much air, which can cause cracks in the cheesecake. Overmixing can make the cake dense or rubbery.
Gradual Cooling is Key: Let the cheesecake cool in the oven for 10 minutes after baking, then bring to room temperature before chilling. This prevents cracks and keeps the texture smooth.