Rated 5.0 stars by 1 users
Dessert
American
6 - 8 servings
40 minutes
25 minutes
1½ cups ground shortbread cookies
1 cup hazelnuts, toasted, husked
¼ cup sugar
¼ cup unsalted butter, melted (½ stick)
1 teaspoon vanilla extract
2 vanilla beans, split lengthwise
⅓ cup whipping cream
38 ounces packages cream cheese at room temperature
1 cup sugar
½ cup sour cream
2 teaspoons vanilla extract
4 large eggs
1 cup dried raspberries
1 cup dried blueberries
1 tablespoon cornstarch
1 cup sour cream
3 tablespoon sugar
1½ teaspoon vanilla extract
⅓ cup seedless raspberry jam
Preheat oven to 350°F. Finely grind ground cookies, nuts and sugar in processor. Add butter and vanilla; process until moist crumbs form. Press onto bottom and up sides of 9-inch-diameter springform pan with 2¾ inch high sides. Wrap outside of pan with foil. Bake until crust is light golden, about 15 minutes. Cool. Maintain oven temperature.
Scrape seeds from vanilla beans into heavy small saucepan; add beans. Add cream and bring to boil. Cool completely. Discard beans.
Mix sour cream, sugar and vanilla in small bowl to blend. Gently press down any raised edges of cake. Spoon topping evenly over cake. Bake 10 minutes. Cool cake on rack.
Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
