Ricotta Nutella Chocolate Frangelico Cheesecake is amazing!
I have no idea what took me so long to figure out this one, something like Cassata but with Nutella and then with a shot of Frangelico, if your a lover of these flavors like me, this will be your new found love of desserts
What an amazing combination of flavors here. Nutella, Frangelico, Ricotta, cookie cake an amazing dessert...here it is! I usually don't give reviews on my own desserts, but this one is by far the best dessert, bar none, I have ever eaten....so if you like Italian Cassata or Cannoli and you love chocolate and Nutella, you can't afford to miss this one, seriously this is awesome and I can't wait till you try this one! It has the cruncy of cannoli but in a bar form
Ricotta Nutella Chocolate Frangelico Cheesecake Pin for later
2-1/3 cups flour
3/4 cup sugar
1 cup cold butter cut up
1-1/2 teaspoons baking powder
1 Tablespoon milk
1 Tablespoon Marsala wine
For the filling:
14 oz. Homemade fresh Ricotta or store bought
3/4 cup sugar
1 cup mini chocolate chips
1 shot of Frangelico or other hazelnut liqueur
1/2 cup Nutella
In a large bowl mix the ingredients for the crust, I microwave the butter for 20 second, then add it to the dry ingredients. Mix this quickly not to over mix the dough. I then use two pans that are fudge size tins to make two of these pans. Spread the dough around 1/2 thick on the bottom of greased pans and refrigerate for 30 minutes. You will use the remainder of this dough to crumble on top. Refrigerate that separately.
Mix the Ricotta and sugar with a fork.
Add the chocolate chips and mix again and then evenly spread it on top of the crust. Spread with teaspoons of Nutella over this mixture. Add 1/2 a shot of Frangelico over each of the tops of the two tin mixtures.
Take the remainder of the crust and crumble it with your hands letting the pieces fall over the filling. Press it down gently Bake in a preheated oven for 50 to 60 minutes at 320°. Serve it at room temperature with real whipped cream topping or just plain.