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

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