member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Amaretto Hazelnut Macaroon Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    HAZELNUT CRUST

    1 cup hazelnuts-roast 10min at 350
    3 egg whites
    2 tsp vanilla
    2 cup powdered sugar
    1/2 cup sugar
    1/8 tsp salt

    FILLING

    1/2 cup amaretto
    3 tsp gelatin -- unflavored
    2 tsp vanilla
    1 1/2 lb cream cheese
    3/4 cup sugar
    2 tbsp lemon juice
    1 tsp lemon zest
    2 cup cream

    Recipe



    Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan.
    line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !).
    grease parchment. line a cookie sheet with greased parchment

    whisk together eggs and vanilla. remove as much skin from the
    hazelnuts as is convenient. chop the nuts in a food processor with
    one cup of the powdered sugar for 30 sec. add both powdered and
    regular sugar. pulse a few times to combine. with processer running,
    pour in egg mixture. process for 15 sec until smooth

    reserve 1/2 - 1/3 cup batter. pour remaining into springform, smooth
    with spatula. pour reserved batter onto cookie sheet, spread in a
    7-8 inch disk

    bake crust 25-30 min., disk 20-25 min. cool on wire rack

    chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO
    NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)

    carefully remove crust (VERY CAREFULLY). replace bottom of
    springform with foil wrapped cardboard circle. replace crust

    amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto,
    let stand 5 min. heat in sauce pan with hot (not boiling) water
    stirring for 4 min.. leave in hot water to stay warm

    beat cream cheese in mixer for 1 min. add lemon juice and zest, mix.
    beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in
    remaining whipped cream. fold in soaked macaroon disk bits

    scrape into prepared pan, cover with plastic wrap. refridgerate at
    least 3 hrs. (preferably overnight)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |