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servings:12
cook time:40min
Ingredients
* 1-1/4 cups graham cracker crumbs
* 1/2 cup finely chopped hazelnuts (filberts)
* 1/3 cup butter, melted
* 3 8-ounce package cream cheese, softened
* 3/4 cup sugar
* 1/2 teaspoon ground cardamom
* 1-1/2 teaspoons vanilla
* 3 eggs, slightly beaten
* 1 14- to 14-1/2-ounce jar lingonberries or one 16-ounce can whole cranberry sauce
cook time:40min
Ingredients
* 1-1/4 cups graham cracker crumbs
* 1/2 cup finely chopped hazelnuts (filberts)
* 1/3 cup butter, melted
* 3 8-ounce package cream cheese, softened
* 3/4 cup sugar
* 1/2 teaspoon ground cardamom
* 1-1/2 teaspoons vanilla
* 3 eggs, slightly beaten
* 1 14- to 14-1/2-ounce jar lingonberries or one 16-ounce can whole cranberry sauce
Directions
Preheat oven to 350 degree F. For crust, in a small bowl combine graham cracker crumbs, hazelnuts, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack. For filling, in a large mixing bowl beat cream cheese, sugar, cardamom, and vanilla until smooth. Stir in eggs.
In a small saucepan heat lingonberries or cranberries over low heat until melted or completely softened; stir occasionally. Strain syrup from berries. (Cranberries have less syrup, so if using them, add enough cranberry mixture to drained syrup to make 3/4 cup.) Cover; chill syrup. Reserve berries. Stir strained berries into cream cheese mixture. Pour cream cheese mixture over baked crust. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Cool in springform pan on wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of the pan and cool cheesecake completely. Cover and chill at least 4 hours before serving. Stir reserved syrup; spoon over servings of cheesecake. Makes 12 servings.
Preheat oven to 350 degree F. For crust, in a small bowl combine graham cracker crumbs, hazelnuts, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack. For filling, in a large mixing bowl beat cream cheese, sugar, cardamom, and vanilla until smooth. Stir in eggs.
In a small saucepan heat lingonberries or cranberries over low heat until melted or completely softened; stir occasionally. Strain syrup from berries. (Cranberries have less syrup, so if using them, add enough cranberry mixture to drained syrup to make 3/4 cup.) Cover; chill syrup. Reserve berries. Stir strained berries into cream cheese mixture. Pour cream cheese mixture over baked crust. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Cool in springform pan on wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of the pan and cool cheesecake completely. Cover and chill at least 4 hours before serving. Stir reserved syrup; spoon over servings of cheesecake. Makes 12 servings.
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