Preparation:
Hazelnut macaroon: heat oven to 350F. grease 10 inch spring form 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 sec. add both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mixture. process for 15 sec until smooth
reserve 1/2 - 1/3 cup batter. pour remaining into spring form, 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
chop 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 spring form with foil wrapped cardboard circle. replace crust
amaretto cheesecake filling: sprinkle gelatin over 1/4 cp 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 minutes 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 hrs. (preferably overnight) |
