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Blueberry And Hazelnut Cheesecake -

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Home > Worldwide Recipes > United States of America > Cakes and Cheesecakes > Blueberry And Hazelnut Cheesecake

Blueberry And Hazelnut Cheesecake

Image of Blueberry And Hazelnut Cheesecake
Ingredients

12 ounces blueberries
1 tablespoon honey
6 tablespoons granulated sugar
1 teaspoon plus 1 tablespoon fresh lemon juice
6 ounces cream cheese, at room temperature
1 egg
1 teaspoon hazelnut liqueur (optional) ½ cup whipping cream

FOR THE CRUST

1 ⅔ cups ground hazelnuts
⅔ cup flour
⅛ teaspoon salt
4 tablespoons butter, at room temperature
⅓ cup light brown sugar, firmly packed
1 egg yolk

Details

Serves: 6


Method

1. For the crust, put the hazelnuts in a large bowl. Sift in the flour and salt, and stir to mix. Set aside.


2. Beat the butter with the brown sugar until light and fluffy. Beat in the egg yolk. Gradually fold in the nut mixture, in 3 batches.


3. Press the dough into a greased 9 inch pie pan, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides. Cover and refrigerate at least 30 minutes.


4. Preheat the oven to 350°F.


5. Meanwhile, for the topping, combine the blueberries, honey, 1 tablespoon of the granulated sugar and 1 teaspoon lemon juice in a heavy saucepan. Cook the mixture over low heat, stirring occasionally, until the berries have given off some liquid but still retain their shape, 5-7 minutes. Remove from the heat and set aside.


6. Place the crust in the oven and bake 15 minutes. Remove and let cool while making the filling.


7. Beat together the cream cheese and remaining granulated sugar until light and fluffy. Add the egg, remaining lemon juice, the liqueur, if using, the cream and beat until thoroughly incorporated.


8. Pour the cheese mixture into the crust and spread evenly. Bake until just set, 20-25 minutes.


9. Let the cheesecake cool completely on a wire rack, then cover and refrigerate at least 1 hour.


10. Spread the blueberry mixture evenly over the top of the cheesecake. Serve at cool room temperature.

COOK'S TIP:- The cheesecake can be prepared 1 day in advance, but add the fruit shortly before serving. Instead of covering the top completely, leave spaces to make a design, if wished.

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