Ricotta Cheesecake Tart with Hazelnut-Oatmeal Crust
This is one cheesecake you don’t want to pass up. A delicately-flavored ricotta cheese filling baked in a crisp hazelnut crumb crust, and topped with fig jam, make this dessert divine.
Cheesecake is known for its rich, creamy filling, and this one is all that and a whole lot more. Instead of indulging in one of those over-sized options, this one strikes the perfect balance of cheesecake-to-crust ratio, so it has more of a lady-like sensibility.
While purchased ricotta works fine for this recipe, homemade will give you the richest, creamiest results. Believe it — the extra work is worth every last minute.
Simplicity (and absolute deliciousness) is the name of the game with this tart, especially with sumptuous scratch-made ricotta. In keeping with Italian culinary traditions you only need a few quality ingredients to make a difference — bright lemon zest, and warm nutmeg and vanilla in the filling, rich, toasted hazelnuts in the crust, and sweet fig jam on top. With just one bite you’ll sing the praises of homemade ricotta.
FOR THE CRUST, FINELY CHOP:
FOR THE FILLING, BLEND:
Test Kitchen Tip
To skin the hazelnuts, toast them in a 350-degree oven until the skins crack, then rub them together with a kitchen towel. It’s OK if some of the skins remain.
Coat a 9-inch tart pan with a removable bottom with butter; place on a baking sheet.
For the crust, finely chop hazelnuts in a food processor. Add flour, sugar, oats, and salt; process until hazelnuts are minced.
Add butter and pulse until mixture looks like cornmeal, then add milk and pulse until dough holds together when pinched. Press dough into prepared pan; freeze until firm, about 15 minutes.
Preheat oven to 400°.
Brush crust with beaten egg, then bake on lowest rack until browned, about 20 minutes; cool completely. Reduce oven to 300°.
For the filling, blend ricotta in a food processor until smooth. Add egg, egg yolk, sugar, zest, vanilla, nutmeg, and salt; blend until smooth. Pour filling into tart shell and bake until filling is set, 50–55 minutes. Cool tart to room temperature, remove tart pan ring, cover with plastic wrap, and chill.
Top tart with jam before serving.
To ensure you can easily release the tart from the pan, thoroughly grease the tart pan with butter.
Add the milk one tablespoon at a time. The dough is ready when it holds together when pinched.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 65mg 21%
Sodium 132mg 5%
Carbs 32g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.