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LEMON CHEESECAKE WITH HAZELNUT CRUST Recipe | |
Cheesecake | |
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Ingredients:
"Prepare this sensational cake one day before you plan to serve it." For crust: 3/4 cup hazelnuts, toasted (if not available, can use toasted pecans, almonds, or walnuts). 3/4 cup graham cracker crumbs 3 tablespoons powdered sugar 5 tablespoons unsalted butter, melted For filling: 3 8-ounce packages cream cheese, room temperature 1 cup sugar 3 large eggs 1/4 cup fresh lemon juice 1 tablespoon grated lemon peel Lemon slices (optional) Fresh mint sprigs (optional)
Directions:
Make crust: Position rack in center of oven and preheat to 350F. (325 F for dark pans). Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling. Make filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel. Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack; cool to room temperature. Cover; chill overnight. Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired. Serves 8 to 10. Bon Appitit March 1997 | |