Cheese Cake With Hazelnuts
|Ground hazelnuts||1 1⁄2 Cup (24 tbs)|
|Melted butter||3 Tablespoon|
|Cream cheese||16 Ounce|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Vanilla extract||To Taste|
Mix together all the pie crust ingredients in a mixing bowl until thoroughly blended.
Press over the bottom and two inches up the sides of a nine-inch springform pan.
Bake at 350 degrees about ten minutes, or until golden brown.
Set aside to cool.
Meanwhile, prepare the filling by beating together the cream cheese and butter in a blender container or in a food processor until smooth and creamy.
In a separate mixing bowl beat the egg yolks with the sugar until light and fluffy.
Stir into the cheese mixture together with the lemon rind and vanilla extract.
Beat all together until very smooth.
In a separate bowl beat the egg whites until soft peaks form.
Carefully fold into the cheese mixture.
Spread the filling evenly into the baked pie shell and bake at 350 degrees about twenty to thirty minutes.
Cool on a wire rack.
Cover and refrigerate for four to five hours.
Serve at room temperature.