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LEMON CHEESECAKE WITH HAZELNUT CRUST Recipe

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This recipe for LEMON CHEESECAKE WITH HAZELNUT CRUST, by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leslie Gloor Duncan

Category:
Category:

Ingredients:  
Ingredients:  
Crust: 3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
Filling: 3 - 8 oz. pkgs. cream cheese
3 large eggs
1 tbsp. grated lemon peel
3 tbsp. powdered sugar
5 tbsp. butter, melted
1 cup sugar
cup fresh lemon juice

Directions:
Directions:
For Crust: Position rack in centre of oven and preheat to 350. Finely grind nuts, cracker crumbs and powdered sugar in processor. Add butter and blend until crumbs are moist. Press crumbs onto bottom and inch up sides of 9" spring-form pan. Chill while making filling.

For Filling: Beat cream cheese until fluffy. Slowly add sugar and beat until smooth. Add eggs 1 at a time, beating after each addition. Mix in lemon juice and peel. Pour filling into crust. Bake cake until outer 2- inch portion of top is set and centre looks slightly glossy and is barely set, about 45 minutes. Transfer to rack, cool to room temperature. Cover and chill overnight.
To serve: Run knife around sides of pan to loosen. Release pan sides. Place cake on plate and top with lemon slices and mint, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 min

 

 

 

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