White Chocolate Macadamia Nut Cheesecake

Anita Hoffman

By
@scent4U

This is an amazing cheesecake. It's creamy, rich and dense and so delicious.
This is adapted from Dorie Greenspan.

Rating:
★★★★★ 1 vote
Serves:
12
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

2 -1/2 c
vanilla wafer crumbs
1/2 c
chopped macadamia nuta
3 Tbsp
sugar
6 Tbsp
unsalted butter, melted
pinch of salt

CHEESECAKE FILLING

4 box
(8 ounces) each, cream cheese, room temperature
1-1/3 c
sugar
1/2 tsp
salt
2 tsp
vanilla
4
large eggs, room temperature
1-1/3 c
heavy cream
4 oz
white chocolate, melted and cooled

Step-By-Step

1Stir the crumbs, nuts, sugar and salt together in a medium bowl.

Pour over the melted butter and stir until all of the dry ingredients are moist.
Press crumb mixture into a buttered spring form pan.
Put the pan in the freezer while oven is preheating to 350 degrees.
2Place spring form pan on a baking sheet. Bake crust for 10 minutes.
Set crust aside to cool on a rack.
Reduce oven temperature to 325 degrees.
3In a large bowl, beat the cream cheese until it is soft, about 4 minutes on low speed.
Add the sugar and the salt and continue to beat another 4 minutes, until the cream cheese is light, on low speed.
Beat in the vanilla. Add eggs, one at a time, beating for 1 minute after each addition, on low speed. Stir in the heavy cream.
Pour in the cooled melted white chocolate.
Stir into batter with a rubber spatula.
4Bake the cheesecake for 1 hour, 15 minutes to 1 hour, 30 minutes or until center is almost set.
Cool on a rack.
When cake is cool, cover and refrigerate overnight.
5Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
6Use a water bath to prevent cracks in cake.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American