Oregon Hazelnut Cheesecake
by Michael Loo
SERVINGS
10 servings scale / convert
INGREDIENTS
2-1/2 cups Graham cracker crumbs
2 tbsp. butter, melted
1/2 lb. cream cheese, softened
1/3 cup sour cream
1/3 cup sugar
2 tsp. all-purpose flour
2 tbsp. fresh lemon juice
1/4 tsp. vanilla
2 lg. egg yolks
2 lg. egg whites, at room temperature
2 tbsp. Oregon hazelnuts, roasted and ground
1 dash cream of tartar
INSTRUCTIONS
Combine crumbs and butter and press mixture in bottom of 8-inch springform pan, three inches deep. With electric mixer beat cream cheese and sour cream until smooth; add sugar and flour. Beat in lemon juice and vanilla, then egg yolks, one at a time; stir in nuts.
In another bowl beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks; fold into cream cheese mixture gently and thoroughly. Spoon into pan and bake in a 275°F. oven for 1 hour and 15 minutes, or until firm in center. Let cool in pan on a rack. Chill, covered loosely, for at least 6 hours.
CHEF COMMENTS
Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board.
TAGS
cheesecakes, desserts, hazelnutcheesecake add tags
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