Raspberry Cheesecake with Hazelnut Crust
By Pam Saunders, Wisconsin Hazelnut Grower
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INGREDIENTS
CRUST 5 tablespoons butter, melted 1/2 cup flour (use gluten free 1:1 flour if keeping gluten free) 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 (more for topping if desired) 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. COOL. Let cheesecake sit for 10 minutes. Then, run a knife along the rim of the pan to free up the sides. Allow to cool to room temperature – 1 to 2 hours, then transfer to the fridge to cool at least six hours. Remove the ring of the spring form pan just before serving. DECORATE. Top with raspberries or shaved dark chocolate. ENJOY! |
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