Strawberry Hazelnut Cheesecake:
Very yummy cake with the taste of summer.
1 C ground hazelnuts
1/4 C graham crumbs
1/4 C Sprouted flax flour
6 tbsp. unsalted butter, melted
2 C organic ricotta cheese
2 packages organic cream cheese
2 C organic sour cream
1 1/2 organic cane sugar ( or sweetener of your choice)
6 tbsp. organic all purpose flour
2 tbsp. raspberry liqueur ( optional)
6 organic eggs
Organic strawberries for topping.
A greased 10-in. springform pan .
Place hazelnuts in food processor coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers and sprouted flax to food processor; cover and process until finely chopped. Add butter; process until blended. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes.
In a large mixing bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur (optional). Add eggs; beat on low speed just until combined.
Pour into crust. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. . Refrigerate overnight.
Arrange strawberries over top of cheesecake. Sprinkle reserved hazelnuts in the center.