Oregon Hazelnut Cheesecake

Recipe Ingredients

2 1/2 cups	365g / 12oz	Graham cracker crumbs
2 tablespoons	30ml	Melted butter
1/2 lb	227g / 8oz	Cream cheese - softened
1/3 cup	78ml	Sour cream
1/3 cup	65g / 2.3oz	Sugar
2 teaspoons	10ml	Flour
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Vanilla
2 teaspoons	10ml	Egg yolks (large)
2 tablespoons	30ml	Roasted and ground Oregon hazelnuts
2 tablespoons	30ml	Egg whites - room temperature (large)
1		Cream of tartar

Recipe 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, then add sugar and flour.

Beat in lemon juice and vanilla, then egg yolks, one at a time, and stir in nuts.

In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks, then fold into cream cheese mixture gently and thoroughly.

Spoon into pan and bake in a 275F oven for 1 hour, 15 minutes, or until firm in center.

Let cool in pan on a rack and chill, covered loosely, for at least 6 hours.

Source:
Gail's Recipe Swap

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