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Magnolia Dream Cheesecake Recipe

Magnolia Dream Cheesecake Recipe

"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
TOTAL TIME: Prep: 50 min. Bake: 1-1/2 hours + chilling YIELD:16 servings

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 (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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 5. Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center. Remove sides of pan. Yield: 16 servings.

Nutritional Facts

1 slice: 518 calories, 33g fat (16g saturated fat), 159mg cholesterol, 244mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 13g protein .

Reviews for Magnolia Dream Cheesecake

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MY REVIEW
Luanne
Reviewed Feb. 16, 2012

"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."

MY REVIEW
Luanne
Reviewed Feb. 16, 2012

"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."

MY REVIEW
khal8
Reviewed Jul. 30, 2011

"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."

MY REVIEW
claupadilla17
Reviewed Mar. 2, 2011

"It tastes wondeful!!"

MY REVIEW
fishcam1
Reviewed Feb. 26, 2011

"This was my first time making any cheese cake it was very easy it was delicious .I made the cake plain because my daughter has nut allergies.I also read some of the reviews and bought the deli ricotta"

MY REVIEW
bettycrocker51
Reviewed Feb. 18, 2011

"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."

MY REVIEW
akaAndi8887
Reviewed Feb. 12, 2011

"Light as air! I love it!"

MY REVIEW
lorrainegephart
Reviewed Feb. 10, 2011

"# 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?"

MY REVIEW
savanna2
Reviewed Feb. 9, 2011

"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."

MY REVIEW
Gwilda
Reviewed Feb. 9, 2011

"I have not tried the recipe yet, but does the

water bath not contribute to the soggy crust
as one review described. Should you not put
the springfoam pan in foil before placing directly in the water?"

MY REVIEW
marilyn16il
Reviewed Feb. 8, 2011

"Where do you ge the hazlenut liquor? Where in the store or what kind of store would you find this?"

MY REVIEW
a1artist
Reviewed Feb. 8, 2011

"This was delicious!

You'll definitely want to make this a day or two ahead. As with any good cheesecake, it firms up as it cools and needs the extra time in the fridge because of it's density.
Don't expect a "New York Style" firmness, as this is creamier more like a Boston Style cheesecake. I used a firm fresh ricotta from the deli, not the stuff you buy in the plastic container. -- Excellent, my hubby LOVED it!!!"

MY REVIEW
nomad1125
Reviewed Jan. 17, 2011

"the creamy texture was probably due to placing it in the pan with water while baking. Also, sour cream makes it creamy."

MY REVIEW
cjoy01
Reviewed Jan. 17, 2011

"6 eggs? Plus 2 cups of sour cream and ricotta? I would be afraid to try this, seems like it would be too soft to set properly with this much ricotta and sour cream.
"

MY REVIEW
tveecooks
Reviewed Apr. 8, 2010

"I think there should have been instructions in the recipe to drain the Ricotta cheese and possibly the sour cream (overnight) prior to putting the cheesecake together. The crust tasted wonderful, but it was 'soggy', I think because the Ricotta cheese/sour cream was not drained. And the cheesecake itself had a very 'soft' texture on the tongue (my family and I would have preferred more of a 'substance' texture. Now, after three days in the fridge, the leftovers actually tasted much better (texture AND taste). My son is a chef and had to work on Easter Sunday, so he didn't get to try it until it had been in the fridge for three days, and he LOVED it then ... even with the soggy crust. I will absolutely make this recipe again (I am originally from Savannah GA and LOVE this cheesecake's name), but will you please forward me your advice about the possibility of 'draining' the Ricotta and sour cream prior to making the cheesecake? Thank you very much ... I am a HUGE fan of Taste of Home (magazines and online). :-)

Warmly,
Trina Voss
147 Kirkwood Drive
Oshkosh WI 54904
1.920.233.4610
trinavoss@sbcglobal.net"

MY REVIEW
MARYVANCEFRAME
Reviewed Mar. 22, 2010

"Absolutely delicious!!"

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