LEMON CHEESECAKE WITH HAZELNUT CRUST
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Lemon Spring Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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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Sachini Kapurubandara
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it and I got several requests for the recipe.
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[email protected]This cheesecake was so good! I loved the combination of the lemon and hazelnut flavors. The crust was also very easy to make.
Iro Kara
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The crust is so easy to make and the cheesecake is always creamy and delicious.
Albra Askins
[email protected]This cheesecake was amazing! The hazelnut crust was a perfect complement to the lemon cheesecake. I would definitely recommend this recipe.
Brittney Thompson
[email protected]I made this cheesecake last weekend and it was a hit! The crust was so flavorful and the cheesecake was creamy and delicious. I will definitely be making this again.