Hazelnut Cheesecake

12 servings

1 1/2 cups shelled toasted  hazelnuts

1/3 cup ground almonds

2lbs cream cheese

1/2 cup heavy cream

4 eggs

1 1/2 cups agave syrup

1 t  vanilla

300 degree oven preheated,

9” round pan

Butter the pan and line with ground almonds, shake out excess

Put all remaining ingredients into food processor and whip together

pour ingredients into a 9" pan 

Prepare an 11" pan with 1" of water 
Place the smaller pan with ingredients inside, into the slightly larger pan with water.
Make sure not to wet the interior ingredients. (This is like the cake is floating in an outside bath while it bakes).

Bake for 2 hours, in 300 degree oven, turn off the oven

leave 1 hour longer in hot oven, turned off

Take out of oven, run a butter knife along the perimeter of the cake to loosen from the sides. Gently flip over the cake onto a flat serving plate.

Decorate with cut up strawberries on top and refrigerate for two hours before serving