Amaretto hazelnut macaroon cheesecake recipe

Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment. 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 up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. 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. Refrigerate at least 3 hrs. (preferably overnight)