Dulce de Leche ricotta cheesecake with caramelized hazelnuts - crumbs

Method

• First, turn the sweetened condensed milk into Dulce de Leche through the boiling method indicated below.
• You may do this days in advance and have it stored.
• (You may also prepare your own or have it store bought.)
• Preheat the oven at 200 degrees C/ 400 degrees F. Prepare the crust.
• Mix the crumbs with melted butter and press firmly in an 8-inch (20 cm) springform pan, which has been lined with aluminium foil or baking paper.
• Bake for 5-10 minutes until it turns nice golden brown.
• Remove from oven and DECREASE THE OVEN TEMP TO 150 degrees C/ 300 degrees F.
• Next beat the yoghurt and ricotta cheese for a few minutes until smooth and creamy.
• Then add the Dulce de Leche and beat until well incorporated.
• Next add the eggs one at a time.
• Last add the vanilla extract and the pinch of salt.
• Pour the mixture into the cooled crust.
• Place in the oven for 50-60 minutes.
• By the time the cheesecake is done, it should have risen around the edges and be a bit runny in the middle.
• I leave the cheesecake to cool inside the oven with the door ajar for about an hour.
• It will deflate into a smooth surface.
• While the cheesecake cools prepare the topping.
• Chop the hazelnuts (you may substitute with pecans or macadamia nuts if you prefer.)
• Place the sugar in a small pan in medium heat.
• Watch it caramelize and don't let it burn.
• Once caramelized, throw the hazelnuts quickly and with a spoon try to cover all with the caramel before it hardens.
• Next transfer into a plate and let them cool.
• Before placing the cheesecake in the fridge, take the caramelized hazelnuts, crumble them and place on top of the cheesecake.
• Best to let it set overnight or until it has chilled.
• I know that it may look like a lot of work but the end result is so tasty and creamy that it's worth it.
• Hope you enjoy!