Sweet Lady Jane's Fresh Raspberry Cheesecake with Hazelnut Crust
"Creamy and fresh fruit.. .yum!"Serves 8 | Prep Time 30 minutes | Cook Time 50 minutes
6 oz. cold butter
1/4 c. sugar
1 1/4 c. pastry flour
3/4 c. hazelnut meal
2 lbs. softened cream cheese
1 1/4 c. sugar
1/2 c. all-purpose flour
1/2 tsp. vanilla
1/3 c. cream
1 1/2 c. fresh raspberries, with extra for garnish
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.
Pairs Well With
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.)
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