Walnuts and chocolate together in a flavor explosion for a dessert that requires no baking. A fresh summer sweet, with a delicate taste, not overpowering, and a base that literally melts in your mouth, perfect to elegantly end a special meal, to celebrate our most beautiful moments, or simply when we crave something indulgent. The walnut and chocolate cheesecake is very easy and can also be made with gluten-free and lactose-free ingredients. I recommend preparing it at least one day in advance; resting in the fridge allows the ingredients to blend together to best enhance aromas and flavors.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 12/16 servings
- Cuisine: Italian
- Seasonality: Autumn, All seasons
Ingredients
- 12.3 oz Dry biscuits (also gluten-free)
- 6.5 oz Melted butter (also lactose-free)
- to taste Grated orange zest
- 8.8 oz Cow's ricotta (also lactose-free)
- 1.1 cups Fresh liquid cream (also lactose-free)
- 2 tablespoons Sugar
- 4.4 oz Walnut kernels
- 3.5 oz Dark chocolate
- to taste Walnut and chocolate crumbs
Preparation
1) Completely cover the bottom and sides of a circular mold with baking paper.
2) In a blender, place the biscuits and grated orange zest and grind them into a powder. Then put them in a bowl.
3) Melt the butter over low heat and pour it over the biscuits while still hot. Mix with a wooden spoon until the biscuits are fully soaked in butter. Pour the mixture into the mold and press it well using a meat pounder (or the base of a glass) until you get a smooth, uniform base about a finger thick. Place the mold in the fridge for an hour to allow the base to set.
4) Meanwhile, coarsely chop the chocolate and put it in the fridge until ready to use.
5) In a blender, place the walnut kernels and 30 grams (about 1 tablespoon) of sugar. Blend for about 5 minutes until you get a sort of moist paste. Then transfer the mixture into a small bowl.
6) After the hour has passed, whip the cream (well chilled from the fridge) and when it starts to thicken, add the chopped chocolate, the remaining sugar, the walnut paste, and the ricotta. Continue whipping until you get a firm and fluffy cream (about 2 minutes in total).
7) Pour the walnut and chocolate cream over the biscuit base and spread it evenly with the back of a spoon or a spatula. Decorate the cheesecake with the remaining walnut and chocolate crumbs and refrigerate it covered. Let it rest for at least a day before enjoying it.
