Hazelnut Macaroon Cheesecake

April 15, 2021  Online Recipe Guide Avatar

16 slices

Time to make:
35 minutes

Calories per Servings:
Not Available



    • Hazelnut Crust :


  • 1 cup roasted hazelnuts, 350 degree F for 10 minutes
  • 3 egg whites
  • 2 tsp vanilla
  • 2 cup powdered sugar
  • 1/2 cup sugar
  • 1/8 tsp saltFilling :


  • 1/2 cup ameretto
  • 3 tsp unflavored gelatin
  • 2 tsp vanilla
  • 1 1/2 lb cream cheese
  • 3/4 cup sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cup cream



  1. Heat oven to 350 degree F. Grease 10 inch springform pan. Line with parchment, then grease parchment. Line a cookie sheet with greased parchment
  2. 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 seconds
  3. 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
  4. Pour remaining into springform, smooth with spatula. Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
  5. Bake crust 25-30 minutes, disk 20-25 min. Cool on wire rack. Chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto. Very carefully remove crust. Replace bottom of springform with foil wrapped cardboard circle. Replace crust
  6. For making the Amaretto cheesecake filling: Sprinkle gelatin over 1/4 cp amaretto, let stand 5 min. Heat in sauce pan with hot water stirring for 4 min, don’t boiling. Leave in hot water to stay warm
  7. 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
  8. Scrape into prepared pan, cover with plastic wrap refridgerate at least 3 hrs. Decorate as you see fit.


Don’t use wax papaer as parchment, it sticks horribly.


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