Amaretto Hazelnut Macaroon Cheesecake Recipe

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Amaretto Hazelnut Macaroon Cheesecake Recipe : Recipes 4U


Amaretto Hazelnut Macaroon Cheesecake Recipe

Recipe Ingredients


1 cup hazelnuts-roast 10min at 350
3 egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt


1/2 cup amaretto
3 tsp gelatin -- unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbsp lemon juice
1 tsp lemon zest
2 cup cream

Recipe Preparation

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 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

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 : (Ken Paris)



Servings: 1




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Amaretto Hazelnut Macaroon Cheesecake Recipe

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