Amaretto Hazelnut Macaroon Cheesecake

This is a cheesecake for grown-ups, sophisticated, nutty, and laced with almond liqueur. The base isn’t the usual crumb crust but a baked hazelnut macaroon, ground nuts folded into meringue and baked into a chewy-crisp, golden round.

The filling is no-bake and beautifully light. Gelatin bloomed in amaretto sets a creamy mixture of cream cheese, sugar, and a little lemon, then folded with whipped cream so it turns mousse-like rather than dense. The amaretto and hazelnut play off each other in that classic almond-nut harmony, while the lemon keeps the richness in check.

A few practical notes: line the pan with parchment, never wax paper, which sticks horribly to the macaroon. Remove as much skin from the hazelnuts as you can for a cleaner flavor and look.

And chill the assembled cake thoroughly so the gelatin sets firm enough to slice. It’s the kind of make-ahead showpiece worth the steps for a special occasion.

Chef Tips

• Line the pan with parchment, not wax paper, which sticks badly to the macaroon crust.
• Rub as much skin off the hazelnuts as you can for a cleaner flavor and smoother crust.
• Bloom the gelatin fully in the amaretto and fold the whipped cream in gently to keep the filling light.
• Chill the cake until fully set, ideally several hours or overnight, before slicing.

Variations

• Use almonds in place of hazelnuts for the macaroon crust.
• Swap the amaretto for Frangelico to double down on the nutty flavor.
• Top with toasted hazelnuts, chocolate shavings, or a drizzle of caramel.