Amaretto Cheesecake #3

Title:
Amaretto Cheesecake #3

Yield:
8 Servings

Categories:
Pie




Ingredients:




-------------------------------HAZELNUT
CRUST-------------------------------


     1 c  Roasted hazelnuts (350 f for


          -10 minutes)


     3    Egg whites


     2 ts Vanilla


     2 c  Powdered sugar


   1/2 c  Sugar


   1/8 ts Salt





------------------------AMARETTO
CREAM CHEESE FILLIN------------------------


   1/2 c  Amaretto


     3 ts Unflavored gelatin


     2 ts Vanilla


 1 1/2 lb Cream cheese


   3/4 c  Sugar


     2 tb Lemon juice


     1 ts Lemon zest


     2 c  Cream





 From: June Tong 


 


 Date: Thu, 10 Aug 1995 03:45:50 GMT


 CRUST: 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).


 


 FILLING: 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.


 


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 /DESSERTS


 


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