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 processor 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)
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