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Amaretto Hazelnut Macaroon Cheesecake

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Ingredients You'll Need

Hazelnut Crust:
1 cup hazelnuts - roast 10 minutes at 350ºF
3 egg whites
2 teaspoons vanilla
2 cups powdered sugar
1/2 cup sugar
1/8 teaspoon salt
1/2 cup Amaretto
3 teaspoons unflavored gelatin
2 teaspoons vanilla
3 pkgs. (8 oz each) cream cheese
3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cups cream



Heat oven to 350ºF. 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 seconds. Add both powdered and regular sugar, pulse a few times to combine. With processor running, pour in egg mixture. process for 15 seconds until smooth.

Reserve 1/2 - 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 minutes, disk 20-25 minutes Cool on wire rack

hop 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.


Sprinkle gelatin over 1/4 cup Amaretto, let stand 5 minutes. Heat in sauce pan with hot (not boiling) water, stirring for 4 minutes. Leave in hot water to stay warm.

Beat cream cheese in mixer for 1 minute. 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. Refrigerate at least 3 hours (preferably overnight).

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