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
Experts have traced the existence of recipes back into the far past, in fact as far into history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these early cookbooks were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to experts are some tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and dessert, a very modern way of dining. He also describes how the Romans made use of many herbs and spices, including some that we all recognise like basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including spices such as basil and coriander. These new culinary innovations was responsible for an outbreak in recipe manuscripts, most of which still exist in academic collections. Over the succeeding few centuries, the powerful and rich houses strove to offer the most extravagent banquests, and as a result chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cook books were greatly in demand as a result of increased literacy, more spare time and disposable income. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Amaretto Hazelnut Macaroon Cheesecake recipe.
