Soave Cheesecake / 白酒芝士蛋糕

#Hazelnut Biscuit Crust:	#Filling:
100 g Hazelnut, ground 200 g All-purpose flour 2 tsp Baking powder angiesrecipes 100 g Granulated sugar angiesrecipes 8 g Vanilla sugar 125 g Margarine angiesrecipes 1 Egg	200 g Fresh cheese 300 g Philadelphia cream cheese angiesrecipes 200 g Granulated sugar 200 g Sour cream 125 g 3.5% Plain yoghurt angiesrecipes 2 Eggs 35 g Cornstarch angiesrecipes 150 g Raisins 150 ml Soave (or any other dry white wine)

Mix the flour, ground hazelnut, sugar, baking powder and vanilla sugar in a mixing bowl for the crust. Soak the raisins in the soave.
Cut the butter into small pieces, add in the flour mixture together with egg. Quickly gather the dough into a ball. Wrap in plastic, and refrigerate at least 30 minutes.
Mix fresh cheese, cream cheese and sugar together. Add eggs, one by one. Add in sour cream, plain yoghurt and corn flour. Stir until well blended. Blend in wine and raisins. Meanwhile preheat the oven to 175C/350F.
Press the crust evenly over bottom and up sides of a 9-10-inch springform pan. Pour in the filling and bake in the preheated oven for 80-90 minutes. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven. Refrigerate cake for 3 hours or overnight and slice to serve.

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