8 ounces Neufchâtel cheese
2 eggs
1 cup undiluted evaporated milk
1/2 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 or sliced Oregon hazelnuts
PASTRY
1 1/4 cups flour
1/4 cup finely chopped Oregon hazelnuts
2 tablespoons sugar
1/2 cup chilled butter
1 egg yolk
3 tablespoons ice water (3 to 4 tablespoons)
Servings: 8
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 325º for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.
2 eggs
1 cup undiluted evaporated milk
1/2 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 or sliced Oregon hazelnuts
PASTRY
1 1/4 cups flour
1/4 cup finely chopped Oregon hazelnuts
2 tablespoons sugar
1/2 cup chilled butter
1 egg yolk
3 tablespoons ice water (3 to 4 tablespoons)
Servings: 8
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 325º for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.
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