Magnolia Dream Cheesecake
MAGNOLIA DREAM CHEESECAKE
1 cup hazelnuts, toasted, divided
12 whole graham crackers
1/4 cup sugar
6 Tblsp unsalted butter, melted
Filling:
1 1/2 pounds ricotta cheese
2 8 oz pkgs cream cheese, softened
2 cups (16 oz) sour cream
1 1/2 cups sugar
6 Tblsp flour
4 Tblsp hazelnut liqueur, divided
6 eggs, lightly beaten
3 medium peaches, sliced
Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
Place hazelnuts in a food processor; cover & pulse until coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers & sugar to food processor; cover & process until finely chopped. Add butter; process until blended. Press onto the bottom & 1 inch up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 F for 10 minutes. Cool on a wire rack.
In a large bowl, beat the ricotta, cream cheese, sour cream & sugar until well blended. Beat in flour & 2 Tblsp liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 F for 1 1/2 hours or until center is just set & top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center of the cake. Cut & serve.
Makes 16 servings.
1 cup hazelnuts, toasted, divided
12 whole graham crackers
1/4 cup sugar
6 Tblsp unsalted butter, melted
Filling:
1 1/2 pounds ricotta cheese
2 8 oz pkgs cream cheese, softened
2 cups (16 oz) sour cream
1 1/2 cups sugar
6 Tblsp flour
4 Tblsp hazelnut liqueur, divided
6 eggs, lightly beaten
3 medium peaches, sliced
Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
Place hazelnuts in a food processor; cover & pulse until coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers & sugar to food processor; cover & process until finely chopped. Add butter; process until blended. Press onto the bottom & 1 inch up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 F for 10 minutes. Cool on a wire rack.
In a large bowl, beat the ricotta, cream cheese, sour cream & sugar until well blended. Beat in flour & 2 Tblsp liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 F for 1 1/2 hours or until center is just set & top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center of the cake. Cut & serve.
Makes 16 servings.
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