White Chocolate Macadamia Nut Cheesecake
By
Anita Hoffman
@scent4U
2
★★★★★ 1 vote5
Ingredients
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2 -1/2 cvanilla wafer crumbs
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1/2 cchopped macadamia nuta
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3 Tbspsugar
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6 Tbspunsalted butter, melted
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·pinch of salt
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CHEESECAKE FILLING
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4 box(8 ounces) each, cream cheese, room temperature
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1-1/3 csugar
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1/2 tspsalt
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2 tspvanilla
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4large eggs, room temperature
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1-1/3 cheavy cream
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4 ozwhite chocolate, melted and cooled
How to Make White Chocolate Macadamia Nut Cheesecake
- 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. - 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. - 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. - 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. - Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
- Use a water bath to prevent cracks in cake.