SWEET LADY JANE'S FRESH RASPBERRY CHEESECAKE WITH HAZELNUT CRUST

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 6 oz. cold butter
  • 1/4 c. sugar
  • 1 1/4 c. pastry flour
  • 3/4 c. hazelnut meal
  • Cheesecake:
  • 2 lbs. softened cream cheese
  • 1 1/4 c. sugar
  • 4 eggs
  • 1/2 c. all-purpose flour
  • 1/2 tsp. vanilla
  • 1/3 c. cream
  • 1 1/2 c. fresh raspberries, with extra for garnish

Directions

  • To prepare crust, mix ingredients with mixer until a dough ball forms, then chill for one hour.
  • Press into a buttered, nine-inch cheesecake pan with removable bottom. Crust should be 1/4-inch thick.
  • Bake at 350 degrees for ten minutes. Let cool.
  • For cheesecake, beat cream cheese until smooth.
  • Add sugar gradually and continue beating.
  • Beat in eggs one at a time. Add vanilla.
  • Beat in cream, alternating with flour, until incorporated.
  • Fold raspberries into the batter and pour into the prebaked crust.
  • Bake at 350 degrees for 50 minutes or until a knife comes out clean from the center.
  • Garnish with fresh raspberries and powdered sugar.

Notes

This was just posted today on DailyCandy.com - it's a recipe from Sweet Lady Jane in L.A. (which I find way over priced and not as good as everyone claims it is. However, if you're not paying $55 for the 9inch round cheesecake, it's bound to taste a whole lot better - so give this a try.)

Categories: Cheesecake  Dessert 

Author Credit: Sweet Lady Jane in L.A.

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