*  Exported from  MasterCook  *
 
                   AMARETTO HAZELNUT MACAROON CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Hazelnut crust-----
    1       c            Hazelnuts-roast 10min 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       t            Lemon zest
    2       c            Cream
 
   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 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)
   
   Recipe By     : paris@gene.com (Ken Paris)
  
 
 
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