white chocolate macadamia nut cheesecake

How To Make white chocolate macadamia nut cheesecake

• 1

  Stir 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.
• 2

  Place 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.
• 3

  In 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.
• 4

  Bake 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.
• 5

  Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
• 6

  Use a water bath to prevent cracks in cake.
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