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
We are able to read the history of written recipes way back into distant history, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
As we move on, there were two interesting recipe books which date from the 14th Century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that we all know today, but instead descriptions of the types of meals on the tables of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new foods and tastes led to an explosion in manuscripts on cookery, the majority of which are now in private collections. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Amaretto Hazelnut Macaroon Cheesecake recipe.
