Amaretto hazelnut macaroon cheesecake

Yield: 1 Servings

Measure Ingredient
Hazelnut crust-----
1 cup Hazelnuts-roast 10min at 350
3 Egg whites
2 teaspoons Vanilla
2 cups Powdered sugar
½ cup Sugar
⅛ teaspoon Salt
½ cup Amaretto
3 teaspoons Gelatin -- unflavored
2 teaspoons Vanilla
1½ pounds Cream cheese
¾ cup Sugar
2 tablespoons Lemon juice
1 teaspoon Lemon zest
2 cups Cream

Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan.


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 ½ - ⅓ 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 ⅛ inch pieces and soak in ¼ 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 ¼ 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 ⅓ 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@... (Ken Paris)

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