Amaretto Hazelnut Macaroon Cheesecake

* Exported from MasterCook *

AMARETTO HAZELNUT MACAROON CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Hazelnut crust-----
1 c Hazelnuts-roast 10min 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 t Lemon zest
2 c Cream

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)

Recipe By : paris@gene.com (Ken Paris)



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