A super creamy dessert, the San Sebastian cheesecake is a crustless cheesecake. This time I tried to replace half of the cream cheese (like Philadelphia) with fresh ricotta. Thus was born the San Sebastian cheesecake with ricotta and hazelnut spread, a truly delicious, delicate dessert that takes 5 minutes to prepare, but the baking is a bit long. I enriched it with hazelnut spread, but jam or pistachio cream will work just fine. If you want, you can try the classic San Sebastian cheesecake.
Let’s get to work and prepare the SAN SEBASTIAN CHEESECAKE WITH HAZELNUT SPREAD.
OTHER DESSERTS WITH RICOTTA.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the San Sebastian cheesecake with ricotta and hazelnut spread
- 14 oz cream cheese
- 10.5 oz ricotta (fresh)
- 3/4 cup sugar
- 4 eggs
- 3/4 cup heavy cream
- 1 pinch salt
- lemon zest (grated)
- 1 tablespoon cornstarch (heaping)
- 3 tablespoons hazelnut spread
Tools
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- Cake Pan 8 inches
- Electric Whisk
Steps for preparing the San Sebastian cheesecake with ricotta and hazelnut spread
In a bowl, place the ricotta and hazelnut spread. Work quickly with a fork or spoon. Add the heavy cream and sugar and work with the electric whisk.
Add, still working with the electric whisk, one egg at a time. Add a heaping tablespoon of cornstarch, the salt, and the grated lemon zest (or vanilla extract or orange zest). Mix until you have a homogeneous mixture.
Pour the mixture into a cake pan (8 inches in diameter) lined with parchment paper. Bake in a static oven at 350°F for about an hour to an hour and 10 minutes. Let cool completely before removing from the cake pan. It’s better to prepare it the day before. Decorate with plenty of hazelnut spread and serve.
Storage
This dessert can be stored in the fridge for two or three days.
