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Cheesecake with hazelnuts
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
1 1/2 TasseVanilla wafer crumbs, finely ground
3/4 TasseHazelnuts, shelled, toasted, ground
2 Esslöffelsugar granulated
2 Esslöffelbutter or margarine, melted
Filling
3 PackungCream cheese, 8-oz, room temp
1 Tassesugar granulated
Eggs lightly beaten
3 EsslöffelCreme de cocoa
1 x ca. 1/2 Litersour cream
2 Esslöffelsugar granulated
Whole hazelnut, shelled
die Zubereitung:

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, approx 30 minutes. 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 cocoa 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 temperature 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 5 hours, or overnight. Cheesecake can be refrigerated up to one week. Set the hazelnut in center of cake before serving. Serves 8-12.

This taken from my mother's recipe collection, she got this one watching Kthv-11, Little Rock, on "Arkansas Today" Show, _Cooking with Don Bingham_,


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