Cinnamon Airfryer Ricotta Cheesecake with Pears and Candied Hazelnuts

Prep Time

25 minutes

Cooking Skill

Medium

Cook Time

40 minutes

Servings

8

Product

Airfryer

Accessory

XXL baking accessory or 10 inch springform pan

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Ingredients

CHEESECAKE:

8 large eggs

5 cups Confectioners’ sugar

5 pounds Whole Milk Ricotta

½ cup Mascarpone

½ cup heavy cream

¾ teaspoon Vanilla extract

¼ cup orange or lemon liqueur, such as limoncello

Juice and grated zest of 1 lemon, strained

Teaspoon of cinnamon

Butter Baking spray (enough to cover springform pan)

2/3 tablespoon hazelnut

2 pears (optional) or other stone fruit

10-12-inch spring form pan

TOPPING:

  • 1 tablespoon Confectioners’ sugar
  • 1 cup Granulated sugar
  • 2/3 tablespoon hazelnut (slightly crushed)
  • ½ medium pears cleaned pits and skin removed

Directions

  1. Turn on the air fryer to bake at 325. (or Preheat oven to 350)
  2. Spray pan thoroughly with baking spray
  3. Separate egg yolks and egg whites.
  4. Beat yolks in a large bowl with an electric mixer until light yellow, add in whole cream, mascarpone, and half of the confectioners’ sugar.
  5. Beat for at least a minute on medium speed. Then slowly add in the remaining sugar until fully incorporated and smooth.
  6. Add in whole milk ricotta ½ a cup at a time and mix. Add lemon juice, lemon zest, vanilla, and liqueur to ricotta and stir gently until incorporated.
  7. In a separate cold bowl whip egg whites until soft peaks form. Gently fold egg whites into the mixture.
  8. Pour mixture into the pan. Sprinkle cinnamon over top and with a toothpick swirl into mixture.
  9. Bake for about 50 minutes to 1 hour in air fryer (regular oven up to 90 minutes)
  10. Remove from air fryer to cool completely.
  11. Dust top of cheesecake with confectioners’ sugar.
  12. In a small saucepan melt cup of granulated sugar with a tablespoon of water when it starts to bubble. Add pears and nuts, coat evenly until toasts and slightly hardens and pour on cake.

 

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