A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hazelnut Cheesecake
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- #5458
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup ground toasted hazelnuts*
2 tablespoons butter, melted
4 packages (8 ounce size) cream cheese
1 1/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
5 eggs
1/4 cup hazelnut liqueur*
1 cup whipping cream
2/3 cup chopped toasted hazelnuts*
2 tablespoons hazelnut liqueur*
directions
Stir together ground hazelnuts and butter. Press the mixture onto the bottom of a 9-inch springform pan.
In a large mixing bowl, combine the cream cheese, sugar, vanilla and almond extract; beat until fluffy. Add the eggs all at once and beat on low speed until just combined. Stir in the chopped hazelnuts and the 1/4 cup liqueur.
Turn the cream cheese mixture into the prepared pan. Bake in a 350 degrees F. oven for 1 hour or until the center appears nearly set when gently shaken. Cool for 15 minutes in pan on wire rack.
Loosen from side of pan. Cool for 30 minutes more. Remove side of the pan. Cool. Chill the cheesecake at least 4 hours before serving.
Beat whipping cream with the 2 tablespoons hazelnut liqueur. Serve the flavored whipped cream with the cheesecake. Makes 16 servings.
*Note: You can use almonds instead of hazelnuts and substitute amaretto for the hazelnut liqueur, if you like.
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nutrition data
Nutritional data has not been calculated yet.
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