White Chocolate Macadamia Nut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This decadent cheesecake is delicious and makes a beautiful presentation. My daughter makes this cake and this one was made for and served at a client's dinner party catered by my son and I. Photos are mine. Ingredients:
1 graham cracker crumb pie crust (see below) |
24 ounces regular cream cheese -- softened |
1 1/2 cups sugar |
3 eggs |
1/2 cup regular sour cream |
2 teaspoons vanilla |
6 ounces white chocolate -- melted |
3 ounces macadamia nuts -- crushed or whole |
chocolate ganache, optional (see below) |
raspberry sauce, optional (see below) |
fresh red raspberries, optional |
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
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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
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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
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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
31.
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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