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Amaretto Cheesecake

1 cup roasted hazelnuts (350F for 10 minutes)
3 egg whites
2 tsp. vanilla
2 cups powdered sugar
1/2 cup sugar
1/8 tsp. salt
1/2 cup Amaretto
3 tsp. unflavored gelatin
2 tsp. vanilla
1 1/2 lbs cream cheese
3/4 cup sugar
2 tbs. lemon juice
1 tsp. lemon zest
2 cups cream

Heat oven to 350. Grease 10 inch springform pan and line with
greased parchment (not waxed paper). Line a cookie sheet with
greased parchment. Whisk together eggs and vanilla. Remove as much
skin from the hazelnuts as you can and process them with one cup
of the powdered sugar for 30 seconds. Add both sugars and process
briefly to combine. With processor running, pour in egg mixture
and process for 15 seconds or until smooth. Reserve 1/3 to 1/2 cup
of the batter. Pour remaining batter into the springform pan and
smooth with spatula. Pour reserved batter onto the cookie sheet
and spread out into a 7-8 inch disk.

Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 cup Amaretto
(but do not soak for more than 15 minutes).

Sprinkle gelatin over 1/4 cup 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 with mixer for 1
minute. Add lemon juice and zest. Beat cream to soft peaks. Fold
1/3 cream into cream cheese. Fold in remaining whipped cream and
soaked macaroon bits.

Pour into prepared pan, cover with plastic wrap. Refrigerate at
least 3 hours or preferably overnight.


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