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Strawberry Hazelnut Cheesecake:

by Alesha Jansen

Strawberry Hazelnut Cheesecake:

Very yummy cake with the taste of summer.

Crust:

1 C ground hazelnuts

1/4 C graham crumbs

1/4 C Sprouted flax flour

6 tbsp. unsalted butter, melted

 

Filling:

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.

Directions:

 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.

 

  1. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull.

 

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. 

Enjoy.

 

 




Alesha Jansen
Alesha Jansen

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