Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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