Fruit and Hazelnut Cheesecake
  • 8 ounces Neufchâtel cheese
  • 2 eggs
  • 1 cup undiluted evaporated milk
  • 1/2 cup sugar
  • 3 tablespoons hazelnut liqueur
  • 2 tablespoons flour
  • 3 cups sliced fruit (fresh or canned)
  • 2 tablespoons apricot preserves
  • 2 teaspoons water
  • 4 tablespoons chopped or sliced hazelnuts
  • 1 1/4 cups flour
  • 1/4 cup finely chopped Oregon hazelnuts
  • 2 tablespoons sugar
  • 1/2 cup chilled butter
  • 1 egg yolk
  • 3 tablespoons ice water (3 to 4 tablespoons)
  1. To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325º for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.