1/2 lb "S" cookies
1 stick butter
8 oz cream cheese
8 oz ricotta cheese
8 oz Nocciolata Rigoni
Take the cheeses out of the fridge and bring them at room temperature.
In the meantime, melt butter and process cookies, crumbling them finely but not powder. Mix them together.
Line the bottom of a spring-form pan with parchment paper, then press the cookies-butter mixture on the bottom and refrigerate for about 20-25 minutes.
Now prepare the cream. In a big bowl put ricotta and cream cheese and mix to soften the cream cheese, then add Nocciolata and whisk until well combined.
Pour on top of the cookies base and cover with plastic wrap.
Refrigerate 4 hrs at least.
When it's time to serve, run a spatula around the side of the cake to detach it, then remove the side. Slid the cake on a serving platter and, carefully, remove the paper at bottom.
Decorate as you prefer: chopped hazelnuts and/or almonds, whipped cream, strawberries...
The quantities are for a 9" spring-form pan.
- I suggest Nocciolata Rigoni because it's the best hazelnut-chocolate spread on the market, at the moment.
- I suggest the "S" cookies because the are almond based and it goes perfectly with the cream.
- I didn't use enough butter, so my base was a little "crumbly"; I increased the butter quantity to the one mentioned here in the recipe, it should be enough, you might need to increase it a little more, if you use drier cookies.
- I did not use any sugar, since I don't think it's necessary. If you like it sweeter, you can add some when adding the Nocciolata.
- I love this cake because you do not need to turn the oven on, nor you need any jelling agents!!
- In case you are wondering, We do sell the "S" cookies and the Nocciolata!!
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