Recipe#8332

Title: Amaretto 02

Newsgroups: rec.food.recipes 
 From: paris@gene.com (Ken Paris) 
 Subject: Hazelnut Macaroon Cheesecake 
 Message-ID: <9310122034.AA16899@oz.gene.com> 
 Organization: Taronga Park BBS 
 Date: Tue, 12 Oct 93 13:34:36 -0700 

1 cup roasted hazelnuts (350F for 10 minutes)
 3 egg whites
 2 tsp vanilla
 2 cups powdered sugar
 1/2 cup sugar
 1/8 tsp salt
 1/2 cup amaretto
 3 tsp unflavored gelatin
 2 tsp vanilla
 1 1/2 lbs cream cheese
 3/4 cup sugar
 2 tbs lemon juice
 1 tsp lemon zest
 2 cups cream
 Heat oven to 350.  Grease 10" springform pan and line with greased
 parchment.  Line a cookie sheet with greased parchment.
 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 processer running, pour in
 egg mixture and process for 15 seconds or until smooth.
 Reserve 1/3 to 1/2 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" disk.
 Bake crust 25-30 minutes; disk 20-25 minutes.  Cool on a wire rack.
 Chop up the disk into 1/8" pieces and soak in 1/4 cup amaretto (not
 for more than 15 minutes).
 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.