Friday, September 09, 2005

Fresh Raspberry Hazelnut Cheesecake

This recipe comes from "125 Best Cheesecake Recipes" book. On the cover page, you'll see the picture of this tempting dessert. If you like cheesecake, you'll definitely love this one. Here are the instructions:

Preheat oven to 350F (180C).
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5) sides, greased.

1 ¼ cups sugar cookie crumbs (note: I used graham cracker)
½ cups hazelnuts, toasted and coarsely ground
3 tbsp unsalted butter

4 packages (each 8 oz/250 gr) cream cheese, softened
¾ cup sour cream
1 ¼ cups granulated sugar
4 eggs
¼ cup all-purpose flour
2 ½ tbsp fresh lemon juice
1 tbsp vanilla (note: I used 1 package of vanilla sugar)
1 cup raspberries, cut into quarters, if large
½ cup hazelnuts, toasted and coarsely ground

½ cup raspberries, whole
¼ cup hazelnut, toasted and chopped
whipped cream, optional

In a medium bowl, combine cookie crumbs, hazelnuts and butter. Press into bottom of cheesecake pan and freeze.

In a large bowl, beat cream cheese, sour cream and sugar on a medium high for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in four, lemon juice and vanilla. Fold in fresh raspberries and nuts. Pour batter over crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown. Cool for 2 hours. Cover with plastic wrap and refrigerate for 6 hours before decorating.

Sprinkle top with raspberries and nuts prior to serving. You can serve with a dollop of whipped cream on the side, if desired.