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| 8 x ca. 30 g | Neufchatel cheese |
| 2 | eggs |
| 1 Tasse | Undiluted evaporated milk |
| 1/2 Tasse | sugar |
| 3 Esslöffel | Hazelnut liqueur |
| 2 Esslöffel | flour |
| 3 Tasse | Sliced fruit, fresh or- canned |
| 2 Esslöffel | apricots preserved |
| 2 Teelöffel | water |
| 3 Esslöffel | Chopped Oregon hazelnuts or sliced Oregon hazelnuts |
| 1 1/4 Tasse | flour |
| 1/4 Tasse | Finely chopped hazelnuts (Oregon hazelnuts) |
| 2 Esslöffel | sugar |
| 1/2 Tasse | Chilled butter |
| 1 | egg yolk |
| 4 Esslöffel | Ice water |
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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.
Industry and The Hazelnut Marketing Board
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