3 cups toasted hazelnuts, skins removed
3 tbsp sugar
1/4 cup butter, melted
16 oz. cream cheese, softened
8 oz. fresh goat cheese, softened
2 tsp lemon zest
2 tbsp lemon juice
1 1/2 tsp vanilla extract
1 1/4 cups sugar
1 tbsp curry powder
4 eggs, large
1 cup dried apricots
1 cup sparkling wine
1 1/2 cups water
1Preheat your oven to 350 degrees. Grind the hazelnuts with the 3 tablespoons sugar in a food processor until very finely chopped. Transfer to a small bowl and stir in the butter until well blended. Press firmly onto the bottom of a jelly roll pan - 12 x 16 - to make an even crust. Bake in the preheated oven for 10 minutes or until golden brown and firm. Turn the oven down to 325 degrees.
2Place the cream cheese, goat cheese, lemon zest, lemon juice and vanilla in the workbowl of a mixer with the paddle attachment. Beta the cream cheese mixture on medium speed until smooth, scraping down the sides once or twice with a rubber spatula as needed. In two or three additions, beat in the 1 1/4 cups sugar on low until the cheese mixture is really creamy. Beat in the curry powder.
3Add the eggs, one at a time, to the cream cheese mixture on low speed. Scrape down the sides and then beat the mixture on medium speed until very smooth.
4Pour over the prepared crust and smooth evenly. Bake at 325 degrees for 30 minutes until the middle is just set. Cool completely or refrigerate overnight before cutting into serving pieces.
5To make the Apricot Sauce combine the apricots, sparkling wine and water in a small sauce pan and bring to a simmer. Cook at a simmer until the apricots are very tender, about 20 minutes. Puree the sauce with an immersion blender, food processor or upright blender, adding more water if needed to make a smooth consistency. Serve with the cheesecake.
You won't believe how surprised people are by this pairing with Prosecco or another full bodied sparkling wine.