Raspberry Cheesecake with Hazelnut Crust
HAZELNUT FLOUR, ROASTED KERNELS
"The hazelnut crust adds flavor, texture, and crunch that graham crackers could never"
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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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