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First, turn the sweetened condensed milk into Dulce de Leche through the boiling method indicated below.
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You may do this days in advance and have it stored.
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(You may also prepare your own or have it store bought.)
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Preheat the oven at 200 degrees C/ 400 degrees F. Prepare the crust.
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Mix the crumbs with melted butter and press firmly in an 8-inch (20 cm) springform pan, which has been lined with aluminium foil or baking paper.
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Bake for 5-10 minutes until it turns nice golden brown.
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Remove from oven and DECREASE THE OVEN TEMP TO 150 degrees C/ 300 degrees F.
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Next beat the yoghurt and ricotta cheese for a few minutes until smooth and creamy.
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Then add the Dulce de Leche and beat until well incorporated.
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Next add the eggs one at a time.
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Last add the vanilla extract and the pinch of salt.
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Pour the mixture into the cooled crust.
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Place in the oven for 50-60 minutes.
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By the time the cheesecake is done, it should have risen around the edges and be a bit runny in the middle.
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I leave the cheesecake to cool inside the oven with the door ajar for about an hour.
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It will deflate into a smooth surface.
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While the cheesecake cools prepare the topping.
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Chop the hazelnuts (you may substitute with pecans or macadamia nuts if you prefer.)
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Place the sugar in a small pan in medium heat.
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Watch it caramelize and don't let it burn.
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Once caramelized, throw the hazelnuts quickly and with a spoon try to cover all with the caramel before it hardens.
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Next transfer into a plate and let them cool.
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Before placing the cheesecake in the fridge, take the caramelized hazelnuts, crumble them and place on top of the cheesecake.
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Best to let it set overnight or until it has chilled.
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I know that it may look like a lot of work but the end result is so tasty and creamy that it's worth it.
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Hope you enjoy!
