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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Roasted; minced hazelnuts |
| 6 Esslöffel | Butter or margarine; or a combination; at room temperature |
| 3 Packung | (8-oz) cream cheese; at room temperature; cut into 1/2-inch pieces |
| 6 | eggs |
| 1 x ca. 1/2 Liter | sour cream |
| 1/3 Tasse | all-purpose flour Sifted |
| 3 Esslöffel | orange juice |
| 3 Esslöffel | orange zest grated |
| 1 Tasse | green onions minced |
| 1 1/2 Tasse | Flaked smoked trout |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | horseradish white |
| 1/4 Teelöffel | white pepper |
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Crust: Blend 1-1/2 cups of the hazelnuts in butter. Pat into the bottom of a 10-inch springform pan. Set aside.
Filling: Preheat oven to 350 degrees. Place cheese in large bowl of electric mixer. Add 1 egg at a time, mixing well after each addition. Mix in sour cream, flour, juice and orange zest. Blend mixture until smooth. Mix in onions, smoked lake trout, salt, horseradish and pepper. Pour cheese mixture into crust. Bake 1 hour. Turn off heat, leave cheesecake in oven another hour. Remove from oven and allow to cool. Sprinkle remaining 1/2 cup of hazelnuts over top of cake. Refrigerate overnight before serving. Remove cake from pan. Cut into thin slices and serve. Makes 10-12 servings.
Ford Times, Aug 1989
Refrigerate Overnight
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
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