Blueberry Hazelnut Cheesecake
|Granulated sugar||6 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Cream cheese||6 Ounce (At Room Temperature)|
|Hazelnut liqueur||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Ground hazelnuts||1 2⁄3 Cup (26.67 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Butter||4 Tablespoon (At Room Temperature)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
For the crust, put the hazelnuts in a large bowl.
Sift in the flour and salt, and stir to mix.
Beat the butter with the brown sugar until light and fluffy.
Beat in the egg yolk.
Gradually fold in the nut mixture, in 3 batches.
Press the dough into a greased 9-inch pie pan, spreading it evenly.
Form a rim around the top edge slightly thicker than the sides.
Cover and refrigerate at least 30 minutes.
Preheat oven to 350°F.
Meanwhile, for the topping, combine the blue berries, honey, 1 tablespoon of the granulated sugar, and 1 teaspoon lemon juice in a heavy saucepan.
Cook the mixture over low heat, stirring occasionally, until the berries have given off some liquid but still retain their shape, 5-7 minutes.
Remove from the heat and set aside.
Place the crust in the oven and bake 15 minutes.
Remove and let cool while making the filling.
Beat together the cream cheese and remaining granulated sugar until light and fluffy.
Add the egg, remaining lemon juice, the liqueur, if using, and the cream and beat until thoroughly incorporated.
Pour the cheese mixture into the crust and spread evenly.
Bake until just set, 20-25 minutes.
Let the cheesecake cool completely on a wire rack, then cover and refrigerate at least 1 hour.
Spread the blueberry mixture evenly over the top of the cheese cake.
Serve at cool room temperature.