Italian Hazelnut Ricotta Cheesecake
Ricotta cheesecake is tops in our family and I have shared several versions with you over the years. This version is especially suited for a holiday or for when you have guests. It makes a beautiful presentation. It can also be adjusted for special diets.
1 1/2 cups hazelnuts
2 tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
32 oz whole milk ricotta cheese
4 oz cream cheese
4 large eggs
1 1/2 cups sugar or equivalent sugar substitute for baking
3 tablespoons all-purpose or low carb or gluten-free flour
1 tablespoon hazelnut flavored syrup
Strawberry Sauce, recipe below
For the crust:
Heat the oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Coat the inside of the springform pan with cooking spray.
Process the hazelnuts until finely ground in a food processor. Combine the hazelnut flour, butter, and cinnamon in the processor until the mixture is crumbly.
Pat the mixture onto the bottom and sides of the pan. Bake the crust until golden, 10-12 minutes; cool on a wire rack.
For the cheesecake:
In the food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar or sugar substitute, flour, and hazelnut syrup. Process until smooth, scraping down the sides as needed. Pour filling into cooled crust; smooth top.
Place the pan in a larger pan and add water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath for 1 hour. Turn off the oven and let the cheesecake finish baking in the turned off oven with the door closed for 30 minutes.
Remove the pan from the oven, remove the foil and cool to room temperature on a wire rack, then refrigerate. When well chilled, remove the cheesecake from the springform pan, cut into wedges and serve with the Strawberry Sauce.
Quick Strawberry Sauce
1 cup sliced fresh strawberries
2 tablespoons honey
1 teaspoon hazelnut flavored syrup
Combine the ingredients in a microwave-safe dish. Heat in the microwave for one minute. Remove the bowl from the microwave and stir well. Cover and refrigerate. Serve a little of the sauce over slices of the ricotta cheesecake.
Polish Easter Nut Bread
My mother-in-law made this bread every year for the holidays. I remember what it tasted like and that it took her several days to make this traditional bread. She also made about 8 loaves to share with the family. The recipe was in her head and never written down. I looked at a number of Polish recipes for Easter Nut Bread but none of them seemed to be like hers. Her version was round, not long like most photos I saw on the internet. So I created a version of this bread that tastes like hers but with a lot less work.
This dough is very tender and delicious, not at all heavy or dense.
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature
Combine the flour, sugar, salt, and yeast in the bowl of electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.
Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.
While the dough is rising, prepare the walnut filling:
10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
To make the walnut filling:
Put the walnuts in a food processor until finely ground.
By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.
To make the pastry:
Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.
Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.
Let the dough rise for about 1 1/2 hours until doubled.
Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.
Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.