White Chocolate Macadamia Nut Cheesecake Recipe

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White Chocolate Macadamia Nut Cheesecake
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Ingredients
11
Count
Nutrition
397
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make crust (See Below) and press in bottom and 2/3 the way up sides of a 9-inch springform pan. Wrap foil around bottom and up sides of pan. Set aside.
  2. Beat cream cheese until creamy. Add white chocolate, sugar, sour cream, vanilla and beat. Add eggs one at a time. Avoid over beating of eggs. Stir in Macadamia nuts. Pour into crust in springform pan and then put in water bath and bake at 350F for 45 minutes or until set. Turn off oven and allow cake to stay there until it reaches room temperature.
  3. Refrigerate cake to completely cool.
  4. Options:
  5. Spread Chocolate Ganache (See Below) over the top of the cooled cheesecake and down the sides if you wish. Return to refrigerator so chocolate hardens.
  6. When serving, drizzle raspberry sauce (See Below) over chilled dessert plates (See Photo). Plate a serving, drizzle with a little more raspberry, add a few fresh raspberries to the cake or plate for garnish.
  7. >Graham Cracker Cheesecake Crust
  8. -
  9. From
  10. 1 1/2 Cups graham cracker crumbs
  11. 1/3 Cup sugar
  12. 1/3 Cup melted butter (do not use margarine)
  13. Thoroughly combine all ingredients in a bowl. Transfer and press evenly into a springform pan.
  14. >Death By Chocolate Ganache Recipe
  15. -
  16. Courtesy Trellis Restaurant, Williamsburg, VA
  17. 1 1/2 cups heavy cream
  18. 3 tablespoons unsalted butter
  19. 22 ounces semisweet chocolate, broken into 1/2-ounce pieces
  20. Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
  21. >Raspberry Sauce
  22. -
  23. Provided by Betty Crocker®
  24. This full-flavor raspberry sauce is the perfect complement to Decadent Chocolate Cake or any dessert you want to make absolutely irresistible!
  25. 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved
  26. 1/4 cup white sugar
  27. 2 tablespoons cornstarch
  28. 2 tablespoons raspberry flavored liqueur
  29. Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before usning. Refrigerate any remaining sauce.
  30. Photos of this cheesecake by Art
  32. Cheesecake prepared and garnished, as photographed, by Candice
  33. Served to a client at a 12-guest dinner party in October 2004 by Curtis
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.3 Kcal (1663 kJ)
Calories from fat 272.7 Kcal
% Daily Value*
Total Fat 30.3g 47%
Cholesterol 106.27mg 35%
Sodium 211.1mg 9%
Potassium 161.38mg 3%
Total Carbs 26.82g 9%
Sugars 25.21g 101%
Dietary Fiber 0.64g 3%
Protein 6.25g 12%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 96.2mg 10%
Amount Per 100 g
Calories 379.6 Kcal (1589 kJ)
Calories from fat 260.56 Kcal
% Daily Value*
Total Fat 28.95g 47%
Cholesterol 101.53mg 35%
Sodium 201.7mg 9%
Potassium 154.2mg 3%
Total Carbs 25.63g 9%
Sugars 24.09g 101%
Dietary Fiber 0.61g 3%
Protein 5.97g 12%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 91.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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