Amaretto Hazelnut Macaroon Cheesecake Recipe

Amaretto Hazelnut Macaroon Cheesecake Recipe

Ingredients:

For the Hazelnut Crust:
1 cup of hazelnuts (roast 10 mins at 350 degrees F); peeled
3 pieces of egg whites
2 teaspoons of vanilla extract
2 cups of confectioner’s sugar
1/2 cup of sugar (refined)
1/8 teaspoon of salt

For the Filling:
3 teaspoons of Gelatin (unflavored)
2 teaspoons of vanilla extract
3 cups of cream cheese
1/2 cup of liquor (Amaretto)
3/4 cup of sugar (refined)
2 Tablespoons of juice (lemon)
1 teaspoon of lemon rinds (fresh)
2 cups of cream

Instructions:

Heat the oven at 350 degrees F. Grease a 10-inch (springform) pan, lined with waxed paper. Line greased waxed paper on a baking sheet.

Beat vanilla and eggs. Chop nuts inside a processor together with (1 cup) confectioner for half a minute. Add remaining confectioner and refined sugar then pulse till blended well. While processor is still running, add the mixture of eggs; process till smooth, about fifteen seconds.

Save half cup of batter and pour the rest onto the pan. Pour the other half cup onto the sheet and spread to a 7 or 8-inch disk. Place crust inside the preheated oven and bake for 25-30 mins while 20-25 mins for disk.

Let them cool above the rack. Break disk and chop to 1/8-inch pieces then soak on a quarter of liquor. Slowly remove the crust and replace the bottom with the foil-wrapped circular board. Place the crust back inside.

(AMARETTO CHEESECAKE FILLING)
Mix gelatin and a quarter of liquor; let it stand for five mins. Heat on saucepan with (hot) water, stir for four mins. Leave there to keep warm and not to cool down the temperature.

Beat the cream cheese for a minute then add zest and juice; mix thoroughly till slightly stiff. Fold cream onto the mixture and fold soaked disk pieces into the mixture.

Transfer onto the pan and cover it with a plastic wrapper. Place inside the refrigerator for three hours or overnight.

>> Amaretto Hazelnut Macaroon Cheesecake Recipe