Cream Cheese Desserts

Amaretto Hazelnut Macaroon
Cheesecake Recipe

1 cup 		        	Chopped Hazelnuts; toasted; skin removed
3 		                 	Egg Whites
1 tsp 		                        Vanilla Essence
1 1/2 cups	                	Icing Sugar
1/3 cup 		         	Fine Sugar
1/4 tsp 	                	Salt
 
Ingredients For Filling

1/2 cup 		         	Amaretto Liqueur
3 tsp		                	Gelatine Powder; unflavoured
1 tsp 		                        Vanilla Essence
700 g        `                  	Cream Cheese; softened at room temperature
1/2 cup 		         	Fine Sugar
2 tbsp 		        	Lemon Juice; concentrated
1 tsp 		                        Lemon Zest; freshly grated
2 cups		        	Whipping Cream

Method

To prepare crust:
Preheat oven to 180°C. Lightly grease and line a 10 inch springform pan. Also grease and line a cookie sheet.

Whisk together egg whites and vanilla essence. Add chopped hazelnuts, icing sugar and fine sugar. Pulse until well-blended. Pour in egg mixture in food processor and process until smooth. Reserve half of the batter and pour remaining into prepared pan. Smoothen with a spatula. Pour reserved batter onto greased cookie sheet. Bake both pan and cookie sheet batter for 20 to 25 minutes. Allow to cool.

Break the cookie sheet crust into small pieces. Soak these macaroon pieces in half of amaretto liqueur.

To prepare filling:
Sprinkle gelatine powder over remaining amaretto liqueur. Allow to stand for 5 minutes. Heat gelatine mixture in a saucepan of hot water but not boiling, and stir for 5 minutes. Leave in hot water to stay warm.

Beat softened cream cheese until smooth and add lemon juice and zest. Whisk whipping cream to soft peaks and fold into cream cheese batter gradually. Blend in gelatine mixture. Fold in soaked macaroon pieces. Spoon into prepared crust and cover with plastic wrap. Chill for at least 5 hrs before serving.

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