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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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