County Fair Recipe

Make the Cheesecake

Preheat the oven to 325°F (160°C). In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream. Pour the mixture into the prepared hazelnut crust and bake for 50-60 minutes. Let it cool completely.

Prepare the Hazelnut Crust

In a bowl, combine ground hazelnuts, melted butter, sugar, and flour. Mix until well combined. Press the mixture firmly into the bottom of a springform pan. Bake at 325°F (160°C) for 10-12 minutes. Allow to cool.

Make the Financiers

In a bowl, whisk together the almond flour, powdered sugar, and egg whites until well combined. Fold in the chopped hazelnuts and melted butter. Pour the batter into a greased financier mold and add the cherry halves on top. Bake at 375°F (190°C) for 20-25 minutes. Let cool before removing.

Prepare the Cherry Compote

In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries are soft and the mixture thickens slightly, about 10-15 minutes. Let it cool before serving.

Make the Cherry Jelly

In a saucepan, combine cherry juice, sugar, and sprinkle gelatin over the top. Let it sit for 5 minutes, then heat over low until the gelatin dissolves. Pour into a mold and refrigerate until set.

Prepare the Candied Hazelnuts

In a saucepan, combine sugar and water over medium heat until the sugar dissolves. Add hazelnuts and cook until they are caramelized and golden. Spread on parchment paper to cool.

Make the Chicory Ice Cream

In a saucepan, heat milk, sugar, and chicory extract until warm. In a bowl, whisk egg yolks. Slowly add warm milk mixture to yolks, whisking constantly. Return to heat and cook until thickened. Remove from heat and stir in cream and vanilla. Cool completely, then churn in an ice cream maker according to manufacturer's instructions.