Amaretto Hazelnut Macaroon Cheesecake

---------- Recipe via Meal-Master (tm) v8.05

Title: Amaretto Hazelnut Macaroon Cheesecake
Categories: Cheesecakes, Cakes
Yield: 1 servings

-----hazelnut crust-----
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 by: paris@gene.com (Ken Paris)
Preparation Time: 0:30
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)

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