Method

• 1.
  For the pastry, in a stand mixer fitted with the paddle attachment, beat the butter and sugar for 4-5 minutes, until pale and creamy. Add the egg and beat until combined. Add the cream, cocoa, flour, hazelnut meal and baking powder, and beat until combined and smooth. Divide into 3 equal pieces and shape into discs. Enclose discs in plastic wrap and chill for 30 minutes.
• 2.
  Preheat oven to 180°C/160°C fan-forced. Grease a 22cm springform pan and line the base with baking paper. Roll one pastry disc between two sheets of lightly floured baking paper into a 4mm-thick round. Using the base of the cake pan as a guide, trim into a 22cm circle. Place the pastry into the base of the prepared cake pan, and chill for 10 minutes to firm. Once chilled, place on a baking tray and bake for 15 minutes, or until dry to the touch. Set aside to cool to room temperature.
• 3.
  Meanwhile, roll a second pastry disc between two sheets of lightly floured baking paper into a 3-4mm-thick rectangle. Cut into strips wide enough to line the side of the pan. Use pastry strips to line side of pan, gently pressing to seal side with pastry base (pastry is a little delicate, but will come together when cooked – if pastry is too soft to work with after cutting, chill to firm up before lining). Chill until required.
• 4.
  Roll remaining pastry disc between two sheets of lightly floured baking paper until 4mm thick. Cut into a 22cm round and place on a tray, using the baking paper to help transfer the pastry. Chill until required.
• 5.
  Place the ricotta, cream cheese, sugar and vanilla in the clean bowl of a stand mixer fitted with the paddle attachment, and beat for 3-4 minutes until well combined. Add the eggs, one at a time, and beat until just combined. Add the cream and hazelnuts and beat until just combined.
• 6.
  Pour the ricotta filling into the pastry case and smooth the top. Top with the remaining pastry round and press the edges together to seal. Place cheesecake on a baking tray and bake for 45 minutes, or until the pastry feels dry to the touch. Turn off the heat and cool in the oven for 1 hour. Chill for 8 hours, or overnight, to set.
• 7.
  Remove from the pan and dust with cocoa to serve.