- -- 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 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
350. grease
10 inch springform pan. line with parchment
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
25-30 min., disk
20-25 min. cool on wire rack
1/8 inch pieces and soak in
1/4 amaretto
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:
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) --
