Baked Nutella Ricotta Cheesecake


12 serves
2 hours


Life is too short NOT to make this Baked Nutella Ricotta Cheesecake! A must try, as shared by @nannasplate on Instagram.




500g Traditional Ricotta
250g digestive biscuits
120g butter, melted
½ cup caster sugar
2 tbsp flour (plain or gluten free)
1 tspn vanilla essence
4 eggs
200g Nutella
handful of hazelnuts
120g Nutella
60ml thickened cream


1 Grease and line a spring cake tin and preheat your oven to approximately 170 degrees Celsius (or 150 degrees Celsius for a fan forced oven).
2 Crush and mix the digestive biscuits with butter in a food processor. Place into your cake tin and press down evenly to make your base. Place in the fridge and leave to chill for approximately 30 minutes.
3 In a large bowl, beat together ricotta, caster sugar and flour until smooth. Add the vanilla essence and eggs and continue to beat until combined. Add in the Nutella and beat mixture until smooth.
4 Take your cake tin out of the fridge and pour the mixture evenly into the base.
5 Place the cake into the oven and bake for approx 1 hour or until almost set in the middle. Turn off the oven and allow the cake to cool by keeping the door ajar so the cake doesn’t drop. Once the cake has cooled it’s time to make your ganache.
6 Turn on your oven grill and place a handful of hazelnuts on a baking tray to lightly roast them. Once roasted, place onto a paper towel or tea towel and rub the nuts together to remove the skin. Then lightly crush them up with a mortar and pestle.
7 Put the 100g of Nutella in a bowl. In another heatproof bowl heat the cream in the microwave and then whisk these two ingredients together until smooth.
8 Pour your ganache on top of the cake and sprinkle your hazelnuts as the finishing touch. Buon Appetito!

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