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Recipe Name: Amaretto Cheesecake #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Roasted hazelnuts, 350 f for
10 minutes
3 Egg whites
2 Teaspoon(s) Vanilla
2 Cup(s) Powdered sugar
1/2 Cup(s) Sugar
1/8 Teaspoon(s) Salt
1/2 Cup(s) Amaretto
3 Teaspoon(s) Unflavored gelatin
1 1/2 Pound(s) Cream cheese
2 Tablespoon(s) Lemon Juice
1 Teaspoon(s) lemon zest
2 Cup(s) Cream
From: June Tong <> Date: Thu, 10 Aug 1995 03:45:50
GMT CRUST: Heat oven to 350. Grease 10" springform pan and line with
greased parchment. 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
processer 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" disk. Bake
crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up
the disk into 1/8" pieces and soak in 1/4 cup amaretto (not for more
than 15 minutes). FILLING: 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.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 905
Calories From Fat: 502
Total Fat: 57.9g
Cholesterol: 134.5mg
Sodium: 342.5mg
Potassium: 383.3mg
Carbohydrates: 91.2g
Fiber: 2.7g
Sugar: 85.7g
Protein: 11.3g

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