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Easy Amaretto Macaroon Cheesecake Recipe

Easy Amaretto Macaroon Cheesecake Recipe

Amaretto hazelnut macaroon cheesecake recipe


Hazelnut Crust

  • 1 c Hazelnuts, roast 10 min at 350
  • 3 Egg whites
  • 2 ts Vanilla
  • 2 c Powdered sugar
  • 1/2 c Sugar
  • 1/8 ts Salt


  • 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


1. Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment. 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 sec.

3. Add both powdered and regular sugar. Pulse a few times to combine. With processor running, pour in egg mixture. process for 15 sec until smooth Reserve 1/2 – 1/3 cup batter. Pour remaining into spring form, 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 up the disk into 1/8 inch pieces and soak in 1/4 amaretto.

4. Carefully remove crust. Replace bottom of spring form 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.

5. 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. Refrigerate at least 3 hrs.

(preferably overnight)

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