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Amaretto Heaven Cheesecake

Submitted by: Mary on 04/20/2004
2030 views
2.73 avg rating
168 votes
 
 
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Ingredients

CRUST:

1 C Hazelnuts, roasted for 10 minutes at 350F degrees
3 Egg whites
2 t Vanilla
2 1/2 C Splenda
1/8 t Salt

FILLING:

1/4 C Amaretto Davinci syrup
1/4 C Vodka
3 t Unflavored gelatin
2 t Vanilla
1 1/2 lbs Cream cheese
3/4 C Splenda
2 T Lemon juice
1 t Lemon zest
2 C Heavy cream

Directions

Hazelnut macaroon:



Heat oven to 350F degrees.



Grease a 10 inch springform pan. Line the pan with parchment paper (DO NOT USE WAX PAPER, STICKS BADLY)



Grease more parchment paper and line a cookie sheet with it.



Whisk together the eggs and vanilla.



Remove skin from the hazelnuts and chop in a food processor with 1 cup of splenda for 30 seconds.



Add the rest of the splenda and pulse a few times to combine.



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



Reserve 1/2 cup batter. Pour remaining batter into springform pan, smooth with a spatula.



Pour reserved batter onto cookie sheet, spread in a 7 to 8 inch disk.



Bake the springform pan for 35 to 30 minutes and the disk for 20 to 25 minutes. cool in pans on a wire rack.



Mix Davinci amaretto syrup with the vodka.



Chop up the disk shape into 1/8 inch pieces and soak in 1/4 cup of the amaretto mixture. (DO NOT SOAK MORE THAN 15 MINUTES, IT WILL GET SOGGY IF YOU DO)



VERY CAREFULLY, remove crust from springform pan. Replace the bottom of the springform pan with cardboard disk wrapped with aluminum foil. Replace crust into springform pan.



FILLING:



Sprinkle gelatin over 1/4 cup amaretto mixture, let stand 5 minutes. Heat in top of double boiler over hot (not boiling) water stirring for 4 minutes. Leave mixture in top of double boiler to stay warm.





Beat cream cheese in mixer for 1 minute. Add lemon juice, zest, and mix. Add gelatin mixture a little at a time beating after each addition.



Beat heavy cream until soft peaks form. Fold 1/3 cream into cream cheese mixture. Fold in remaining whipped cream.



Fold in soaked macaroon disk bits.



Place mixute into prepared crust in the springform pan. Cover and refrigerate overnight.




Servings

12

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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