Magnolia Dream Cheesecake
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours + chilling
YIELD: 16 servings.
This is the best cheesecake you will ever taste! You'll love the light, creamy texture bursting with peach and hazelnut flavor. —Charlene Chambers, Ormond Beach, Florida
Ingredients
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1 cup hazelnuts, toasted
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12 whole graham crackers
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1/4 cup sugar
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6 tablespoons unsalted butter, melted
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FILLING:
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1-1/2 pounds ricotta cheese
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2 packages (8 ounces each) cream cheese, softened
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2 cups sour cream
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1-1/2 cups sugar
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6 tablespoons all-purpose flour
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4 tablespoons hazelnut liqueur, divided
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6 large eggs, lightly beaten
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3 medium peaches, sliced
Directions
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1.
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2.
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.
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3.
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.
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4.
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.
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5.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center. Remove sides of pan.
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