Amaretto Hazelnut Macaroon Cheesecake
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Amaretto Hazelnut Macaroon Cheesecake
  Pie    Cheesecakes  
Last updated 6/12/2012 1:03:44 AM. Recipe ID 27853. Report a problem with this recipe.
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      Title: Amaretto hazelnut macaroon cheesecake
 Categories: Pie
      Yield: 10 Servings
-----------------------HAZELNUT CRUST----------------------------
      1 c  Roasted hazelnuts (350 for
           -10 mn.)
      3    Egg whites
      2 ts Vanilla
      2 c  Powdered sugar
    1/2 c  Sugar
    1/8 ts Salt

----------------AMERETTO CREAM CHEESE FILLIN---------------------
    1/2 c  Ameretto
      3 ts Unflavored geletin
      2 ts Vanilla
  1 1/2 lb Cream cheese
    3/4 c  Sugar
      2 tb Lemon juice
      1 ts 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    Amaretto Fruit Parfait
      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
  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). decorate as you see fit.

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Recipe ID 27853 (Apr 03, 2005)

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