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DescriptionEdit

IngredientsEdit

Pastry Edit

Directions Edit

Pastry Edit

  1. Combine flour, hazelnuts and sugar in medium bowl.
  2. Cut in butter.
  3. Beat together egg yolk and ice water; stir into flour mixture.
  4. Form into a ball.
  5. Roll dough on floured surface transfer to 9-inch pie plate; trim and flute edges.

Filling Edit

  1. Place cheese, eggs, milk, sugar, liqueur and flour in a blender container.
  2. Cover; blend until smooth.
  3. Pour into unbaked hazelnut pastry.
  4. Bake at 325°F for 40 minutes, or until tests done.
  5. Chill.
  6. Layer fruit over cheesecake.
  7. Stir together preserves and water; brush over fruit.
  8. Sprinkle with hazelnut.

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