Fruit & hazelnut cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Neufchatel cheese |
| 2 | Eggs | |
| 1 | cup | Undiluted evaporated milk |
| ½ | cup | Sugar |
| 3 | tablespoons | Hazelnut liqueur |
| 2 | tablespoons | Flour |
| 3 | cups | Sliced fruit, fresh or- canned |
| 2 | tablespoons | Apricot preserves |
| 2 | teaspoons | Water |
| 3 | tablespoons | Chopped Oregon hazelnuts or sliced Oregon hazelnuts |
| 1¼ | cup | Flour |
| ¼ | cup | Finely chopped hazelnuts (Oregon hazelnuts) |
| 2 | tablespoons | Sugar |
| ½ | cup | Chilled butter |
| 1 | Egg yolk | |
| 4 | tablespoons | Ice water |
Directions
PASTRY
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