Fruit and Hazelnut Cheesecake
Ingredients
- 8 oz Neufchatel Cheese
- 2 eggs
- 1 cup undiluted evaporated milk
- 1/2 cup Granulated sugar|Sugar
- 3 tbsp hazelnut liqueur
- 2 tbsp flour
- 3 cups sliced fruit, fresh or canned
- 2 tbsp apricot preserves
- 1 tsp water
- 3 tbsp chopped or sliced Oregon hazelnuts
- Pastry:
- 1 1/4 cups flour
- 1/4 cup finely chopped Oregon hazelnuts
- 2 tbsp Granulated sugar|Sugar
- 1/2 cup chilled butter
- 1 egg yolk
- 3 tbsp ice water
1 To make pastry, combine flour, hazelnuts and Granulated sugar|Sugar in medium bowl.
2 Cut in butter.
3 Beat together egg yolk and ice water; stir into flour mixture.
4 Form into a ball.
5 Roll dough on floured surface
6 Transfer to 9-inch pie plate; trim and flute edges.
7 For filling, place Cheese, eggs, milk, Granulated sugar|Sugar, liqueur and flour in a blender container.
8 Cover; blend until smooth.
9 Pour into unbaked hazelnut pastry.
10 Bake at 325 for 40 minutes, or until tests done.
11 Chill. Layer fruit over cheesecake.
12 Stir together preserves and water; brush over fruit.
13 Sprinkle with hazelnut
2 Cut in butter.
3 Beat together egg yolk and ice water; stir into flour mixture.
4 Form into a ball.
5 Roll dough on floured surface
6 Transfer to 9-inch pie plate; trim and flute edges.
7 For filling, place Cheese, eggs, milk, Granulated sugar|Sugar, liqueur and flour in a blender container.
8 Cover; blend until smooth.
9 Pour into unbaked hazelnut pastry.
10 Bake at 325 for 40 minutes, or until tests done.
11 Chill. Layer fruit over cheesecake.
12 Stir together preserves and water; brush over fruit.
13 Sprinkle with hazelnut
This article uses material from the "Fruit and Hazelnut Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
