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Рецепт Amaretto Hazelnut Macaroon Cheesecake

by Global Cookbook

Ингредиенты

1 c. hazelnuts, roast 10 minutes at 350 3 x egg whites 2 tsp vanilla 2 c. powdered sugar 1/2 c. sugar 1/8 tsp salt 1/2 c. amaretto

3 tsp gelatin, unflavored 2 tsp vanilla 1 1/2 lb cream cheese 3/4 c. sugar 2 Tbsp. lemon juice 1 tsp lemon zest 2 c. cream

Инструкции

1. Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (Don't USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
2. line a cookie sheet with greased parchment
3. whisk together Large eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one c. of the powdered sugar for 30 sec. add in both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mix. process for 15 sec till smooth
4. reserve 1/2 - 1/3 c. batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
5. bake crust 25-30 min, disk 20-25 min cold on wire rack
6. chop op the disk into 1/8 inch pcs and soak in 1/4 amaretto (Don't SOAK FOR MORE THAN 15 Minutes Or possibly THEY GET SOGGY !)
7. carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle. replace crust
8. amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min heat in sauce pan with warm (not boiling) water stirring for 4 min. leave in warm water to stay hot
9. beat cream cheese in mixer for 1 min add in lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. mix in remaining whipped cream. mix in soaked macaroon disk bits
10. scrape into prepared pan, cover with plastic wrap. chill at least 3 hours.
11. (preferably overnight)

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