AMERICAN HAZELNUT COMPANY
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Raspberry Cheesecake with Hazelnut Crust


HAZELNUT FLOUR, ROASTED KERNELS

By Pam Saunders, Wisconsin hazelnut grower

​​"The hazelnut crust adds flavor, texture, and crunch that graham crackers could never"

INGREDIENTS​

CRUST
4 tablespoons butter, melted
1/2 cup flour
1/2 cup hazelnut flour
1/4 cup sugar
1/3 cup hazelnuts, finely chopped

FILLING
2 8oz packages of cream cheese or neufchatel
3 eggs
2/3 cup sugar
1 teaspoon vanilla

TOPPING
1/2 cup sour cream
2 tablespoons raspberry preserves or 1 pint of fresh raspberries
1 tablespoon sugar
2 squares of dark chocolate (optional)
INSTRUCTIONS
PREP. Preheat over to 300°.
PAT. Combine all crust ingredients. Pat into a 9 inch springform pan. 
BEAT. Beat cream cheese. Add eggs one at a time. Beat in sugar and vanilla. Pour the filling into the pan over the crust. 
BAKE. Bake for 50 minutes. Cool for 5 minutes.
TOP. While cake is baking, combine sour cream, raspberry preserves, and sugar. If using fresh raspberries, press the raspberries with a fork, add the sugar, and 1 1/2 tablespoons of water. Boil until thick, about 6 minutes, stirring frequently. Then mix in the sour cream. Spread topping over cooled cake.
BAKE 2. Bake for an additional 5 minutes.
TOP 2. Drip or shave dark chocolate on top. 
ENJOY! 

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American Hazelnut Company
Gays Mills, WI

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  • Home
  • About
    • Our Story
    • Meet the Growers
    • In the News
    • Contact Us
  • Grow with Us
  • Buy Hazelnuts
    • Shop Online
    • Shop in Person
  • Recipes
  • For Members