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Amaretto Hazelnut Macaroon Cheesecake

 

Amaretto Hazelnut Macaroon Cheesecake recipe.
32

Yield

16

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

Crust
1 cup hazelnuts (filberts)
3 each egg whites
*
2 teaspoons vanilla extract
2 cups powdered sugar
½ cup sugar
teaspoon salt
*
Filling
½ cup amaretto liqueur
*
3 teaspoons gelatin, unflavored
*
2 teaspoons vanilla extract
1 ½ pounds cream cheese
¾ cup sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cups cream

Directions

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.

Process for 15 sec until smooth reserve ½ to ⅓ cup batter.

Pour remaining into springform, smooth with spatula.

Pour reserved batter onto cookie sheet, spread in a 7 to 8 inch disk bake crust 25 to 30 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 37460% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 157mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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