Fruit And Hazelnut Cheesecake

Recipe Ingredients

8 oz	227g	Neufchatel cheese
2		Eggs
1 cup	237ml	Undiluted evaporated milk
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Hazelnut liqueur
2 tablespoons	30ml	Flour
3 cups	711ml	Sliced fruit - (fresh or canned)
2 tablespoons	30ml	Apricot preserves
2 teaspoons	10ml	Water
3 tablespoons	45ml	Chopped or sliced Oregon hazelnuts
		Pastry
1 1/4 cups	78g / 2.8oz	Flour
1/4 cup	36g / 1.3oz	Finely chopped Oregon hazelnuts
2 tablespoons	30ml	Sugar
1/2 cup	99g / 3.5oz	Chilled butter
1		Egg yolk
3 tablespoons	45ml	Ice water - (3 to 4 tablespoons)

Recipe Instructions

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 325F for 40 minutes, or until tests done. Chill.

Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.

Source:
Flo Burnett, Shattuck, OK

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