This is from the MasterCook Deluxe...
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Oregon Hazelnut Cheesecake
Makes 8 servings
2 1/2 cups graham cracker crumbs
2 tablespoons melted butter
1/2 pound cream cheese, softened
1/3 cup sour cream
1/3 cup sugar
2 teaspoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla
2 large egg yolks
2 tablespoons roasted and ground Oregon hazelnuts
2 large egg whites, room temperature
Pinch cream of tartar
Combine crumbs and butter, and press mixture in bottom of 8-inch springform
pan, three inches deep. With electric mixer, beat cream cheese and sour cream
until smooth, then add sugar and flour. Beat in lemon juice and vanilla, then
egg yolks, one at a time, and stir in nuts. In another bowl, beat egg whites
with cream of tartar and pinch of salt until they hold stiff peaks, then fold
into cream cheese mixture gently and thoroughly. Spoon into pan and bake in a
275ºF oven for 1 hour, 15 minutes, or until firm in center. Let cool in pan on
a rack and chill, covered loosely, for at least 6 hours.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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