Amaretto Cheesecake Recipe

Hazelnut Macaroon Crust:
1 cup
3
2 tsp
2 cup
1/2 cup
1/8 tsp Roasted hazelnuts (350F for 10 minutes)
Egg whites
Vanilla
Powdered sugar
Sugar
Salt

Amaretto Cream Cheese Filling:
1/2 cup
3 tsp
2 tsp
1 1/2 lbs
3/4 cup
2 Tb
1 tsp
2 cups Amaretto
Unflavored gelatin
Vanilla
Cream cheese
Sugar
Lemon juice
Lemon zest
Cream

Oven Temp ~ 350° Baking Time ~ 25 - 30 Min.
Pan Type ~ 10 inch springform pan

Preheat Oven, Grease pan and line with greased parchment paper, ( not waxed paper ). Also line one cookie sheet with greased parchment.

Hazelnut Macaroon Crust
Whisk together eggs and vanilla.

Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processor running, pour in egg mixture
and process for 15 seconds or until smooth.

Reserve 1/2 to 1/3 cup of the batter.

Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8
inch disk.

Bake crust 25-30 minutes; bake disk 20-25 minutes. Cool both on a wire rack.

Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes).

Amaretto cheesecake filling:
Sprinkle gelatin over 1/4 cup 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 with mixer for 1 minute. Add lemon juice and zest.
Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits.

Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.




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