Ingredients:

Cheesecake

• 1/2 cup graham cracker crumbs
• 1/2 cup ground hazlenuts
• 1/4 cup (2 ounces) melted butter
• 2 pounds softened cream cheese
• 1 cup yogurt cheese
• 1 1/2 cups Mascarpone cheese
• 2 eggs
• 2 cups sugar
• 1 tablespoon vanilla
• 1 tablespoon Marsala wine
• 1 tablespoon orange juice

Coulis:

• 14 oz raspberry and strawberries
• 1 tbsp confectioner's sugar

Preparation:

Cheesecake:

1. Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, hazelnuts, and melted butter until well blended and press into the bottom of the springform pan.

2. Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, hazelnuts, and melted butter until well blended and press into the bottom of the springform pan.

3. In another bowl beat the cream cheese until smooth and creamy. Beat in the yogurt cheese, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes.

4. Add the vanilla, Marsala and orange juice and beat until incorporated, 1 minute.

5. Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours.

6. Allow to cool for 4 hours.

Coulis:

Cook fruit with 2 tbsp water for 5 minutes. Strain the mixture, then stir in 1 tbsp strained confectioner's sugar. Let cool before serving.