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Amaretto Hazelnut Macaroon Cheesecake

Author/Submitted by: paris@gene.com (Ken Paris)
Servings: 1
Categories: Cheesecakes / Desserts

Ingredients:
    -----Hazelnut crust-----
1  cup  hazelnuts, roast 10 min at 350
3    egg whites
2  teaspoons  vanilla
2  cups  powdered sugar
1/2  cup  sugar
1/8  teaspoon  salt
    -----Filling-----
1/2  cup  amaretto
3  teaspoons  gelatin, unflavored
2  teaspoons  vanilla
1 1/2  pounds  cream cheese
3/4  cup  sugar
2  tablespoons  lemon juice
1  teaspoon  lemon zest
2  cups  cream

Directions:
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 processor 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. refrigerate at least 3 hrs. (preferably overnight)


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