Amaretto Hazelnut Macaroon Cheesecake

• 1 cup hazelnuts (filberts)
• 3 each egg whites
• 2 teaspoons vanilla extract
• 2 cups powdered sugar
• 1/2 cup sugar
• 18 teaspoon salt
• 1/2 cup amaretto liqueur
• 3 teaspoons gelatin, unflavored
• 2 teaspoons vanilla extract
• 1 1/2 pounds cream cheese
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cups cream

1. Grease 10 inch springform pan.
2. Line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY!
3. ).
4. Grease parchment.
5. Line a cookie sheet with greased parchment whisk together eggs and vanilla.
6. Remove as much skin from the hazelnuts as is convenient.
7. Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec.
8. Process for 15 sec until smooth reserve 1/2 to 13 cup batter.
9. Pour remaining into springform, smooth with spatula.
10. Pour reserved batter onto cookie sheet, spread in a 7 to 8 inch disk bake crust 25 to 30 min.

hazelnuts, egg whites, vanilla, powdered sugar, sugar, salt, liqueur, gelatin, vanilla, cream cheese, sugar, lemon juice, lemon zest, cream

Taken from recipeland.com/recipe/v/amaretto-hazelnut-macaroon-chee-46642 (may not work)