Title: Fruit & Hazelnut Cheesecake
Categories: Dessert
Yield: 8 Servings

8	oz	Neufchatel cheese
2		Eggs
1	c	Undiluted evaporated milk
1/2	c	Sugar
3	tb	Hazelnut liqueur
2	tb	Flour
3	c	Sliced fruit, fresh or- canned
2	tb	Apricot preserves
2	ts	Water
3	tb	Chopped Oregon hazelnuts or sliced Oregon hazelnuts
PASTRY
1 1/4	c	Flour
1/4	c	Finely chopped hazelnuts (Oregon hazelnuts)
2	tb	Sugar
1/2	c	Chilled butter
1		Egg yolk
4	tb	Ice water

To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325 for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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