Fruit and Hazelnut Cheesecake

Description

Ingredients

• 8 oz neufchatel cheese
• 2 eggs
• 1 cup undiluted evaporated milk
• ½ cup sugar
• 3 tbsp hazelnut liqueur
• 2 tbsp flour
• 3 cups sliced fruit, fresh or canned
• 2 tbsp apricot preserves
• 1 tsp water
• 3 tbsp chopped or sliced Oregon hazelnuts

Pastry

• 1¼ cups flour
• ¼ cup finely chopped Oregon hazelnuts
• 2 tbsp sugar
• ½ cup chilled butter
• 1 egg yolk
• 3 tbsp ice water

Directions

Pastry

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

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.