This Hazelnut Macaroon Cheesecake is a decadent twist on the classic, featuring a buttery roasted hazelnut crust and a luscious, no-bake filling. The cream cheese mixture is infused with sweet amaretto liqueur and bright lemon zest, creating a perfect balance of rich and tart flavors. The standout element is the addition of chopped, alcohol-soaked macaroon pieces folded directly into the filling, providing delightful crunchy pockets in every bite. It’s an elegant yet approachable dessert that feels special enough for holiday gatherings or romantic dinners, yet simple enough for a weekend treat. The texture is impossibly smooth with satisfying crunch, making it a crowd-pleaser that disappears fast.
Hazelnut Macaroon Cheesecake
Description
This Hazelnut Macaroon Cheesecake is a decadent twist on the classic, featuring a buttery roasted hazelnut crust and a luscious, no-bake filling. The cream cheese mixture is infused with sweet amaretto liqueur and bright lemon zest, creating a perfect balance of rich and tart flavors. The standout element is the addition of chopped, alcohol-soaked macaroon pieces folded directly into the filling, providing delightful crunchy pockets in every bite. It’s an elegant yet approachable dessert that feels special enough for holiday gatherings or romantic dinners, yet simple enough for a weekend treat. The texture is impossibly smooth with satisfying crunch, making it a crowd-pleaser that disappears fast.Ingredients
Directions
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Preheat oven to 350°F. Grease a 10-inch springform pan and line the bottom with parchment paper. Also line a cookie sheet with greased parchment paper.
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For the crust and macaroons: Whisk together egg whites and 2 tsp vanilla. Remove skins from roasted hazelnuts as much as possible. Chop hazelnuts in a food processor with 1 cup of powdered sugar for 30 seconds.
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Add the remaining 1 cup powdered sugar and 1/2 cup granulated sugar to the processor. Pulse a few times to combine. With the processor running, pour in the egg white mixture. Process for 15 seconds until smooth.
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Reserve 1/2 to 1/3 cup of the batter for the macaroons. Pour the remaining batter into the prepared springform pan and smooth the top with a spatula. Pour the reserved batter onto the prepared cookie sheet and spread into a 7-8 inch disk.
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Bake the crust for 25-30 minutes and the macaroon disk for 20-25 minutes, until golden and set. Cool completely on a wire rack.
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Once cool, chop the macaroon disk into 1/8-inch pieces. Soak these pieces in 1/4 cup of amaretto for no more than 15 minutes to prevent sogginess.
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Carefully remove the baked crust from the springform pan. Place a foil-wrapped cardboard circle under the pan bottom for stability if desired, and press the crust back into the pan.
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For the filling: Sprinkle gelatin over 1/4 cup of amaretto and let stand for 5 minutes. Heat a saucepan with hot (not boiling) water. Place the gelatin mixture in the hot water bath, stirring for 4 minutes until dissolved. Keep in the hot water to stay warm.
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In a mixer, beat the cream cheese for 1 minute until smooth. Add the 3/4 cup sugar, lemon juice, and lemon zest. Mix until combined.
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In a separate bowl, whip the cream (from the "2 cps cream" ingredient) to soft peaks. Fold 1/3 of the whipped cream into the cream cheese mixture to lighten it.
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Fold in the remaining whipped cream. Gently fold in the soaked macaroon bits and the dissolved gelatin mixture.
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Scrape the mixture into the prepared crust-lined pan. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight, until fully set.
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Slice and decorate as desired before serving.
Note
Do not use wax paper for lining the pan; it will stick horribly. Use parchment paper instead.
Be careful not to soak the macaroon pieces for more than 15 minutes, or they will become soggy and lose their texture.
When removing the crust from the springform pan after baking, be very careful to maintain its shape.
For best results, chill the cheesecake overnight to allow the flavors to meld and the texture to set properly.
