Raspberry Cheesecake with Hazelnut Crust
4 tablespoons butter, melted
1/2 cup flour
1/2 cup hazelnut flour
1/4 cup sugar
1/3 cup hazelnuts, finely chopped
2 8oz packages of cream cheese or neufchatel
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
2 tablespoons raspberry preserves or 1 pint of fresh raspberries
1 tablespoon sugar
2 squares of dark chocolate (optional)
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.