Recipes Included On This Page Hazelnut Cheesecake Helen's Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hazelnut Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 1/2 cups graham crumbs 1 1/2 cups chopped almonds or hazelnuts 1/3 cup sugar 1/2 cup butter/margarine FILLING 1 cup sugar 3 pkg cream cheese -- (8oz) 4 eggs 1/3 cup whipping cream 1/4 cup frangelico (hazelnut liqueur) 1 tsp vanilla Heat oven to 350F. Grease bottom of springpan (9inch). Combine crumbs, hazelnuts, 1/3 cup sugar and butter in bowl. Blend well. Press onto bottom and up side of prepared pan. Filling: beat together 1 cup sugar and cream cheese in large bowl until smooth and creamy. Add eggs, beating well after each addition. Blend in whipping cream, liqueur and vanilla. Pour into crust. Bake 45 to 50 minutes or until firm to the touch. Cool completely before removing rim. Garnish: Combine 2 cups of diary sour cream and 1 tsp vanilla. Spread over cheesecake after 10 minutes of cooling. Sprinkle surface with slivers of almond and hazelnuts. Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : 12 servings * Exported from MasterCook * Helen's Cheesecake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups pecans -- coarsely ground 3/4 cups graham crackers -- crushed (or boxed graham cracker crumbs) 3 Tbsp. unsalted butter -- melted 4 8 oz. cream cheese -- at room temperature 4 eggs 1 1/4 cups sugar 1 Tbsp. fresh lemon juice 2 tsp. vanilla 2 cups sour cream 1/4 cup sugar 1 tsp. vanilla Mazzola No-Stick spray Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fund raisers for this cheesecake.*** Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : From: Debbie Carlson

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