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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup hazelnuts, toasted, divided
12 whole graham crackers
1/4 cup sugar
6 tbsp unsalted butter, melted
Filling
1 1/2 lb ricotta cheese
2 (8 oz) pkg cream cheese, room temperature
2 cups sour cream
1 1/2 cups sugar
6 tbsp flour
4 tbsp hazelnut liqueur, divided
6 eggs, lightly beaten
4 tbsp hazelnut liqueur, divided
6 eggs, lightly beaten
6 medium peaches, sliced
Place a greased 10 inch springform pan on a double thickness of foil. Securely wrap foil around pan.
Place nuts in a food processor; cover and pulse until coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers and sugar to processor; cover and process until blended. Add butter; process until blended. Press onto bottom and 1 inch up side of pan. Place on a baking sheet and bake at 325 for 10 minutes. Cool on a wire rack.
In a bowl, beat next 4 ingredients until well blended. Blend in flour and 2 tbsp liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan and add 1 inch hot water to larger pan for make a water bath.
Bake for 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center.
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HAZELNUT DREAM CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup hazelnuts, toasted, divided
12 whole graham crackers
1/4 cup sugar
6 tbsp unsalted butter, melted
Filling
1 1/2 lb ricotta cheese
2 (8 oz) pkg cream cheese, room temperature
2 cups sour cream
1 1/2 cups sugar
6 tbsp flour
4 tbsp hazelnut liqueur, divided
6 eggs, lightly beaten
4 tbsp hazelnut liqueur, divided
6 eggs, lightly beaten
6 medium peaches, sliced
Place a greased 10 inch springform pan on a double thickness of foil. Securely wrap foil around pan.
Place nuts in a food processor; cover and pulse until coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers and sugar to processor; cover and process until blended. Add butter; process until blended. Press onto bottom and 1 inch up side of pan. Place on a baking sheet and bake at 325 for 10 minutes. Cool on a wire rack.
In a bowl, beat next 4 ingredients until well blended. Blend in flour and 2 tbsp liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan and add 1 inch hot water to larger pan for make a water bath.
Bake for 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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