- 1 cup hazelnuts, toasted
- 12 whole graham crackers
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 1-1/2 pounds ricotta cheese
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups (16 ounces) 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
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 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.
- 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.
- 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.
- Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center. Remove sides of pan. Yield: 16 servings.
Reviews for Magnolia Dream Cheesecake
"I just realized the recipe does not specify wrapping in foil, but it is definitely always necessary when using a water bath. Also, do not try using two pieces of regular foil in opposite directions. That will also allow water to leak into the pan and wet the crust."
"Just a note about a soggy crust. I always prefer a cheesecake baked in a water buth, but one tiny hole in the foil that the pan is wrapped in will cause a leak that will make the crust wet and suggy. Always use heavy-duty foil, and, if you see a hole created when wrapping, discard and start again."
"The first time I made this recipe, I couldn't get it off the pan without it falling apart. Very loose in the middle. The second time I made it, I reduced the ricotta cheese and sour cream by 4 ounces each and added an extra cream cheese. I did not do a water bath cook the second time, but did place it on a baking sheet. I also substituted amaretto liqueur for the hazelnut and used almonds on top. Absolute perfection!!! Rave reviews."
"It tastes wondeful!!"
"I never use spring form pans. I use regular round or square pans. I butter the pan, then line it with 2 sheets of parchment paper. Leave the paper sticking up at least 1" above the rim of pan. Yes bake in a larger pan of water, let cool in oven. When room temperature, then place cheesecake in pan in the freezer. After frozen just lift out of pan with parchment paper and peel off. No worry of leaks or fuss."
"Light as air! I love it!"
"# 1 do you drain liquid from sour cream and ricotta cheese or not?# 2 do you wrap foil around spring form pan before setting in to 1" water?"
"Gwilda see step one of the directions* Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.Marilyn16il there are Liqueur Stores for any kind of flavor of Liqueur and alcohol, but you have to be either 18 or 21 yrs of age depending on your state. They also carry small sample bottles you may ask for before purchasing a large bottle.Good luck with it, the cheesecake is absolutely great, but with all great things (specially when it comes to cheesecake) it has to set and rest before you dig in. Hope this helps both of you.Thank you Charlene Chambers for sharing this recipe with us all."
"I have not tried the recipe yet, but does thewater bath not contribute to the soggy crustas one review described. Should you not putthe springfoam pan in foil before placing directly in the water?"