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Double Color Hazelnut Cheesecake with Frollini Biscuits - Quadri


For the base
- 200 g Frollini Biscuits - Quadri Forno Bonomi
- 100 g butter
- 50 g hazelnut flour

For the cream 
- 500 ml of fresh whipped cream
- 300 g ricotta cheese
- 80 g powdered sugar
- 100g hazelnut paste

For the chocolate icing 
- 75 g dark chocolate
- 40 g butter

For the caramelized hazelnuts
- 50 g hazelnuts
- 80 g granulated sugar



First prepare the biscuit base. In a mixer chop the Frollini Quadri together with hazelnut flour to form a powder. 

Add the melted butter and stir with a spoon to make it absorb well from the biscuits. Arrange the mixture obtained on the bottom of a hinged mold 22 cm in diameter, 

leveling with the back of a spoon. If you want to put at the base also a sheet of baking paper so as to make it easier to extract the cake at the end. Refrigerate until the cake is ready. 

Meanwhile, prepare the cream. Whip the cream with powdered sugar with the electric whisk. When it will be whipped seeds also add the ricotta cheese. Mount for a few more seconds. 

Divide the compound into two parts. In one add 80 g of hazelnut paste; in the other 20 g. 

Pour over the layer of biscuits previously prepared the darker layer of cream, then the lighter layer. Put in the freezer for half an hour. 

Let’s prepare the icing. Chop the dark chocolate and melt it together with the butter. 

For caramelized hazelnuts, instead, pour the granulated sugar into a non-stick frying pan leveling it over the entire surface in a homogeneous way. 

Put the pan over moderate heat and let it melt without stirring. When it is dissolved, add the hazelnuts and at this point begin to mix with a wooden spoon. 

When the hazelnuts have taken the color of the caramel, turn off the flame and spill the whole mixture on a marble top. Allow to cool well and then break with your hands. 

Pour the chocolate icing over the cheesecake and place again in the freezer or fridge for a few minutes until it solidifies. Finally, decorate with caramelized hazelnuts!


Recipe by Michela Scopece, author of @DolcieCoccolediMiki