---------- 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 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 ts Lemon zest
       2 c  Cream
  
   Recipe by: paris@gene.com (Ken Paris)
   Preparation Time: 0:30
   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)
  
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