Oregon Hazelnut Cheesecake

12 ingredients
8 steps

Ingredients

  • 2-1/2 cup Graham cracker crumbs
  • 2 tbsp. butter, melted
  • 1/2 lb. cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup sugar
  • 2 tsp. all-purpose flour
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. vanilla
  • 2 lg. egg yolks
  • 2 lg. egg whites, at room temperature
  • 2 tbsp. Oregon hazelnuts, roasted and ground
  • 1 dash cream of tartar

Directions

  1. 1
    Combine crumbs and butter and press mixture in bottom of 8-inch springform pan, three inches deep.
  2. 2
    With electric mixer beat cream cheese and sour cream until smooth; add sugar and flour.
  3. 3
    Beat in lemon juice and vanilla, then egg yolks, one at a time; stir in nuts.
  4. 4
    In another bowl beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks; fold into cream cheese mixture gently and thoroughly.
  5. 5
    Spoon into pan and bake in a 275F.
  6. 6
    oven for 1 hour and 15 minutes, or until firm in center.
  7. 7
    Let cool in pan on a rack.
  8. 8
    Chill, covered loosely, for at least 6 hours.

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