White Chocolate Macadamia Nut Cheesecake Recipe 415

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 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.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan. In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)

Steps:

• Preheat your oven to 350 degrees. Make the caramel first. In a small saucepot, melt the butter and sugar together over medium high heat. Cook, stirring occasionally, until thickened and golden brown, about 7-10 minutes. The longer you cook it, the stronger the flavor it is. If you don't want a really strong caramel, cook it closer to 7 minutes. Let it cool about 2 minutes and then whisk in the cream carefully. It may have a tendency to puff up and boil. Mix the crust layer ingredients together. Spray a springform pan with non stick spray. Spread the crust mixture on the bottom of the springform pan. Cook the crust layer 8-10 minutes or until it's slightly firm in the center and not as sticky. Meanwhile, for the cheesecake layer, in a stand mixer, beat the cream cheese until soft. Scrape down the sides, add in the sugar, and beat again until combined. Scrape the bowl down again and add in the remaining ingredients. Mix until well incorporated and smooth. Gently spread half of the cheesecake mixture over the crust layer. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan. This will keep your cheesecake white. Bake the cheesecake for 1 hour. Remove foil tent and cook in five-minute increments until the center is set. Refrigerate or even freeze until cold. When the cheesecake is cold, beat the heavy cream and powdered sugar in a mixer until stiff. Put a dollop of whipped cream on the cheesecake slices, drizzle caramel over, and the remaining Macadamia nuts.