Espresso, fig and hazelnut cheesecake
Sink your fork into a slice of this smooth espresso and fig cheesecake topped with crunchy hazelnuts. This indulgent dessert is beautiful enjoyed with a glass of milk or coffee
Ingredients
- 250 gram plain sweet biscuits, broken into pieces
- 100 gram butter, melted
- 250 gram dried figs, coarsely chopped
- 2 tablespoon grand marnier liqueur
- 250 gram cream cheese, at room temperature
- 1/2 cup (110g) caster sugar
- 2 1/2 cup (500g) fresh ricotta
- 2 eggs
- 1/3 cup (80ml) pure cream
- 1/4 cup (60ml) strong espresso coffee
- 1 cup (100g) hazelnut meal
- 2/3 cup (100g) roasted hazelnuts, skins removed, coarsely chopped
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