| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vanilla wafer crumbs; finely ground |
| 3/4 |
c |
Hazelnuts; shelled, toasted, ground |
| 2 |
tb |
Granulated sugar |
| 2 |
tb |
Butter or Kraft margarine; melted |
| 3 |
pk |
(8-oz) cream cheese; room temperature |
| 1 |
c |
Granulated sugar |
| 3 |
|
Eggs; lightly beaten |
| 3 |
tb |
Creme de cacao |
| 1 |
pt |
Sour cream |
| 2 |
tb |
Granulated sugar |
| 1 |
|
Whole hazelnut; shelled |
INSTRUCTIONS
CRUST
FILLING
For crust: Combine vanilla wafer crumbs, hazelnuts, sugar and melted
butter in medium bowl and blend thoroughly. Pat mixture into bottom and
sides of 8-inch springform pan. Refrigerate until firm, appioximately 30
mintutes. Preheat oven to 300 degrees. Bake crust 15 minutes. Let cool
completely.
For Filling: Preheat oven to 350 degrees. Beat cream cheese at low speed
in large bowl of electric mixer until smooth. Gradually beat in 1 cup
sugar. Add eggs and creme de cacao and blend until completely smooth,
stopping once to scrape down sides of bowl. Pour into cooled crust. Bake
until set, about 45-50 minutes. Let cool slightly. (Retain oven temperaure
at 350 degrees.)
Combine sour cream and remaining sugar in medium bowl and blend well.
Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of
edge. Bake 5 minutes.
Preheat broiler. Run cheesecake under broiler, watching carefully, until
top is lightly browned, about 1-2 minutes. Let cool. Refrigerate at least
five hours, or overnight. Cheesecake can be refrigerated up to one week.
Set the hazelnut in center of cake before serving. Serves 8-12.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/26/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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