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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 665
% Daily Value**
Total Fat 41g
62%
Saturated Fat 15g
23%
Unsaturated Fat 3g
Cholesterol 171mg
57%
Sodium 519mg
22%
Total Carbohydrate 56g
19%
Dietary Fiber 3g
13%
Sugars 46g
Protein 16g
Vitamin A  17%Vitamin C  5%
Calcium  25%Iron  8%
Potassium  15%Vitamin E  19%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Amaretto Cheesecake Mother's Recipe

Recipe Tags: Cheesecake Recipes

Date Added: July 17, 2009

Ingredients:

1/2 Cup Sugar
3 Eggs whites
2 Teaspoons Vanilla
2 Cups Cream
2 Tablespoons Lemon Juice fresh
3 Teaspoons Unflavored Gelatin
1 1/2 Pounds Cream Cheese softened
2 Cups Confectionery Sugar
1 Teaspoon Lemon zest
1/8 Teaspoon Salt coarse
1/2 Cup Amaretto
1 Cup Roasted Hazelnut (350 f for 10 minutes)
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Directions:

1. CRUST: Heat oven to 350.

2. Grease 10" springform pan and line with greased parchment.

3. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla.

4. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds.

5. Add both sugars and process briefly to combine.

6. With processor running, pour in egg mixture and process for 15 seconds or until smooth.

7. Reserve 1/3 to 1/2 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula.

8. Pour reserved batter onto the cookie sheet and spread out into a 7-8" disk.

9. Bake crust 25-30 minutes; disk 20-25 minutes.

10. 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).

11. FILLING: Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min.

12. Heat in sauce pan with hot (not boiling) water stirring for 4 min.

13. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute.

14. Add lemon juice and zest. Beat cream to soft peaks.

15. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits.

16. Pour into prepared pan, cover with plastic wrap.

17. Refrigerate at least 3 hours or preferably overnight.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, MSG, Cheese, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Citric Acid allergies.
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