Lemon Cheesecake with Hazelnut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare this sensational cake one day before you plan to serve it. Ingredients:
3/4 cup hazelnuts, toasted |
3/4 cup graham cracker crumbs |
3 tablespoons powdered sugar |
5 tablespoons unsalted butter, melted |
3 8-ounce packages cream cheese, room temperature |
1 cup sugar |
3 large eggs |
1/4 cup fresh lemon juice |
1 tablespoon grated lemon peel |
lemon slices (optional) |
fresh mint sprigs (optional) |
Directions:
1. Make crust: Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
2. Make filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
3. Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
4. Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.
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