Amaretto Hazelnut Macaroon Cheesecake
Source of Recipe
Internet
List of Ingredients
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Recipe
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan.
line with parchment. 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 up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. 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. Refrigerate at
least 3 hrs. (preferably overnight)
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