Name: Magnolia Dream Cheesecake
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 1 cup hazelnuts, toasted -; 12 whole graham crackers -; 1/4 cup sugar -; 6 tablespoons unsalted butter, melted -; Filling: -; 1-1/2 pounds ricotta cheese -; 2 packages (8 ounces each) cream cheese, softened -; 2 cups sour cream -; 1-1/2 cups sugar -; 6 tablespoons all-purpose flour -; 4 tablespoons hazelnut liqueur, divided -; 6 large eggs, lightly beaten -; 3 medium peaches, sliced -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Magnolia Dream Cheesecake

1. 1 cup hazelnuts, toasted -

2. 12 whole graham crackers -

3. 1/4 cup sugar -

4. 6 tablespoons unsalted butter, melted -

5. Filling: -

6. 1-1/2 pounds ricotta cheese -

7. 2 packages (8 ounces each) cream cheese, softened -

8. 2 cups sour cream -

9. 1-1/2 cups sugar -

10. 6 tablespoons all-purpose flour -

11. 4 tablespoons hazelnut liqueur, divided -

12. 6 large eggs, lightly beaten -

13. 3 medium peaches, sliced -

How to cook deliciously - Magnolia Dream Cheesecake

1. Stage

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

Place hazelnuts in a food processor; cover and pulse until coarsely chopped. Set aside 1/4 cup for garnish. Add graham crackers and sugar to food processor; cover and process until finely chopped. Add butter; process until blended. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

3. Stage

In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4. Stage

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. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. Stage

Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center. Remove sides of pan.