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
  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). decorate as you see fit.
  




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Recipe ID 27853 (Apr 03, 2005)

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