AMARETTO HAZELNUT MACAROON CHEESECAKE

      Title: AMARETTO HAZELNUT MACAROON CHEESECAKE
  Categories: Cheesecakes
       Yield: 1 Servings
  
            Hazelnut crust-----
       1 c  Hazelnuts-roast 10min 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 (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. 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 op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO
   NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
   
   carefully remove crust (VERY CAREFULLY).  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. refridgerate at
   least 3 hrs. (preferably overnight)
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