HAZELNUT CRUST
1 cup hazelnuts-roast 10min at 350
3 egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt
FILLING
1/2 cup amaretto
3 tsp gelatin -- unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbsp lemon juice
1 tsp lemon zest
2 cup cream
Directions
Hazelnut macaroon: heat oven to 350. 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 sec. add both powdered and
regular sugar. pulse a few times to combine. with processer running,
pour in egg mixture. process for 15 sec 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 min., disk 20-25 min. 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
springform with foil wrapped cardboard circle. replace crust
amaretto cheesecake filling: sprinkle gelatin over 1/4 cp 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 in mixer for 1 min. 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. refridgerate at
least 3 hrs. (preferably overnight)
Recipe By : paris@gene.com (Ken Paris)
Servings: 1 servings
Amaretto Hazelnut Macaroon Cheesecake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cheesecake; Cookie; Dessert
The History of Recipes
It is actually possible to track the history of recipes far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these early records were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius wrote some documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, something we still use today. He also tells us how the chefs of Roman times used a good variety of herbs, including many that are still in use today like bay, rue and parsley. Moving on, we find some recipe books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared for the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new herbs and spices prompted an outbreak in books on cookery, most of which still exist in private collections. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Amaretto Hazelnut Macaroon Cheesecake recipe.
