Fruit & Hazelnut Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Neufchatel cheese,
2: Eggs,
1 cup: Undiluted evaporated milk,
1/2 cup: Sugar,
3 tbsp: Hazelnut liqueur,
2 tbsp: Flour,
3 cup: Sliced fruit, fresh or- canned
2 tbsp: Apricot preserves,
2 tsp: Water,
3 tbsp: Chopped Oregon hazelnuts or sliced Oregon hazelnuts,
PASTRY
1 1/4 cup: Flour,
1/4 cup: Finely chopped hazelnuts, Oregon hazelnuts
2 tbsp: Sugar,
1/2 cup: Chilled butter,
1: Egg yolk,
4 tbsp: Ice water,
Directions:
To make pastry, combine flour, hazelnuts and sugar in medium bowl.
Cut in butter. Beat together egg yolk and ice water; stir into flour
mixture. Form into a ball. Roll dough on floured surface with floured
rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For
filling, place cheese, eggs, milk, sugar, liqueur and flour in a
blender container. Cover; blend until smooth. Pour into unbaked
hazelnut pastry. Bake at 325 for 40 minutes, or until tests done.
Chill. Layer fruit over cheesecake. Stir together preserves and
water; brush over fruit. Sprinkle with hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Cut in butter. Beat together egg yolk and ice water; stir into flour
mixture. Form into a ball. Roll dough on floured surface with floured
rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For
filling, place cheese, eggs, milk, sugar, liqueur and flour in a
blender container. Cover; blend until smooth. Pour into unbaked
hazelnut pastry. Bake at 325 for 40 minutes, or until tests done.
Chill. Layer fruit over cheesecake. Stir together preserves and
water; brush over fruit. Sprinkle with hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Desserts