earnie
Well-known member
Citrus and Honey Cheesecake with Hazelnut Crust
Makes one 9-inch (23-cm) cheesecake.
(unfortunately I have lost the origin of this recipe)
FOR THE CRUST:
2 cups hazelnuts, toasted and skinned
1/3 cup sugar
1/2 teaspoon ground cinnamon
4-5 tablespoons unsalted butter, melted
FOR THE CHEESE FILLING:
1-1/2 lb cream cheese at room temperature
1/2 cup (sour cream at room temperature
3/4 cup honey
6 eggs, separated, at room temperature
1 tablespoon each grated lemon zest and grated orange zest
1 teaspoon vanilla extract
3 tablespoons chopped candied orange peel, optional
1/4 cup sugar
To make the crust, in a food processor, chop the nuts with the sugar and cinnamon as finely as possible; do not let it turn to paste. Add enough butter to hold the mixture together. Press into the bottom and partially up the sides of a 9-inch (23cm) springform pan. Set aside.
To make the filling, preheat an oven to 350°F (180°C). Place the cream cheese and sour cream in the bowl of an electric mixer. Beat until smooth with the paddle attachment or beaters. Add the honey and beat until there are no lumps. Add the egg yolks, lemon and orange zests, vanilla; mix well. In a large bowl, beat the egg whites until frothy. Gradually beat in the sugar until the peaks are almost stiff. Stir one third of the egg whites into the cheese mixture, then fold in the rest. Pour into the prepared cake pan. Bake on the middle rack of the oven until set just on the edges, about 45-50 minutes; gently shake the pan to test. Turn off the oven and leave the cheesecake inside with the door ajar for 2 hours.
Makes one 9-inch (23-cm) cheesecake.
(unfortunately I have lost the origin of this recipe)
FOR THE CRUST:
2 cups hazelnuts, toasted and skinned
1/3 cup sugar
1/2 teaspoon ground cinnamon
4-5 tablespoons unsalted butter, melted
FOR THE CHEESE FILLING:
1-1/2 lb cream cheese at room temperature
1/2 cup (sour cream at room temperature
3/4 cup honey
6 eggs, separated, at room temperature
1 tablespoon each grated lemon zest and grated orange zest
1 teaspoon vanilla extract
3 tablespoons chopped candied orange peel, optional
1/4 cup sugar
To make the crust, in a food processor, chop the nuts with the sugar and cinnamon as finely as possible; do not let it turn to paste. Add enough butter to hold the mixture together. Press into the bottom and partially up the sides of a 9-inch (23cm) springform pan. Set aside.
To make the filling, preheat an oven to 350°F (180°C). Place the cream cheese and sour cream in the bowl of an electric mixer. Beat until smooth with the paddle attachment or beaters. Add the honey and beat until there are no lumps. Add the egg yolks, lemon and orange zests, vanilla; mix well. In a large bowl, beat the egg whites until frothy. Gradually beat in the sugar until the peaks are almost stiff. Stir one third of the egg whites into the cheese mixture, then fold in the rest. Pour into the prepared cake pan. Bake on the middle rack of the oven until set just on the edges, about 45-50 minutes; gently shake the pan to test. Turn off the oven and leave the cheesecake inside with the door ajar for 2 hours.