This recipe for Strawberry Hazelnut Cheesecake has our Roasted Hazelnuts in the crust for an added crunch and wonderful nutty flavor!  And of course it’s made with LOTS of our Strawberry Jam swirled in the batter! I love cheesecakes since they can be made the day before you want to serve it, top each slice with fresh whipped cream and it makes a perfect dessert to serve at your next barbeque this summer!

 -Stephanie Halici with Oregon Growers

Strawberry Hazelnut Cheesecake

2 8oz packages cream cheese, room temperature

3 Eggs

1-14oz can of condensed milk

1 tablespoon lemon juice

1 tablespoon vanilla extract

Oregon Growers’ Strawberry Jam

Crust

1 1/2 cups of graham crackers (about 1/2 the box)

1/2 cup roasted hazelnuts

1/2 stick melted butter

1/4 cup of sugar

3/4 cup Oregon Growers’ Dry Roasted Hazelnuts

Directions
Preheat oven to 350 degrees. Pulse the graham crackers and hazelnuts in a food processor until finely ground. Transfer to a mixing bowl and add sugar and melted butter, mix with your hands until evenly coated. Put crust mixture into your spring form pan lightly coated with a non stick spray, press crust into the pan and up an inch or so on the sides. Bake in the oven for 8-10 minutes, just until it starts to look slightly more golden. Let cool.

In a stand up mixer, blend the soften cream cheese and whole can of condensed milk and blend until very smooth. Add sugar, pinch of salt, and vanilla. Add eggs, one at a time scraping down the sides in between.

Add your cream cheese mixture to cooled crust, smoothing out the top. In a small bowl, stir to loosen up 1/2 -3/4 cups of Oregon Growers’ Strawberry Jam.  Spoon dollops of the jam around the batter and with a knife swirl the jam around the cheesecake to make a swirled designed.

 Bake for 45 minutes, until the middle of the cheesecake is set up. Let completely cool at room temperature for at least an hour, then refrigerate for at least another 4 hours. It also can be made the day before!