White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe Recipe

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White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe
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Ingredients
17
Count
Nutrition
850
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Raspberry sauce:.
  2. 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  3. 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  4. 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two we /members/subm/editr2eks.
  5. Caramel Sauce:.
  6. 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
  7. 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
  8. 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
  9. Crust:
  10. 1. Grind 1/4 cup macadamia nuts in a blender.
  11. 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
  12. 3. Mix and press over bottom of 8 inch pan.
  13. Filling:.
  14. 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
  15. 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
  16. 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
  17. 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
  18. 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 849.6 Kcal (3557 kJ)
Calories from fat 525.19 Kcal
% Daily Value*
Total Fat 58.35g 90%
Cholesterol 173.92mg 58%
Sodium 277.44mg 12%
Potassium 340.82mg 7%
Total Carbs 78.15g 26%
Sugars 33.62g 134%
Dietary Fiber 6.77g 27%
Protein 10.53g 21%
Vitamin C 16.5mg 27%
Vitamin A 0.2mg 6%
Iron 3.4mg 19%
Calcium 96.5mg 10%
Amount Per 100 g
Calories 302.18 Kcal (1265 kJ)
Calories from fat 186.8 Kcal
% Daily Value*
Total Fat 20.76g 90%
Cholesterol 61.86mg 58%
Sodium 98.68mg 12%
Potassium 121.22mg 7%
Total Carbs 27.8g 26%
Sugars 11.96g 134%
Dietary Fiber 2.41g 27%
Protein 3.75g 21%
Vitamin C 5.9mg 27%
Vitamin A 0.1mg 6%
Iron 1.2mg 19%
Calcium 34.3mg 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

  • 21.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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