Ingredients
Equipment
Instructions
- 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.
- 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.
- 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.
- 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.
Calorie & Fat Contributors
Hazelnuts – contribute healthy fats, calories, and fiber.
Cream cheese and heavy cream – main source of saturated fat and richness.
Butter in the crust – adds additional fat and calories.
Sugar – contributes sweetness and calories, primarily in the filling and crust.
Nutrition Facts (Estimated)
Piedmontese Hazelnut Cheesecake
Serving size: 1 slice (~120 g) Calories: 480
| Nutrient | Amount | %DV |
|---|---|---|
| Total Fat | 34g | 44% |
| └ Saturated Fat | 12g | 60% |
| Cholesterol | 110mg | 37% |
| Sodium | 190mg | 8% |
| Total Carbohydrate | 28g | 10% |
| └ Dietary Fiber | 2g | 7% |
| └ Total Sugars | 20g | — |
| └ Added Sugars | 18g | 36% |
| Protein | 8g | 16% |
| Calcium | 150mg | 12% |
| Iron | 1.5mg | 8% |
| Potassium | 180mg | 4% |
Hazelnuts – contribute healthy fats, calories, and fiber.
Cream cheese and heavy cream – main source of saturated fat and richness.
Butter in the crust – adds additional fat and calories.
Sugar – contributes sweetness and calories, primarily in the filling and crust.