White Chocolate Macadamia Nut Cheesecake Recipe

How to make it

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• 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.
• 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.
• Refrigerate cake to completely cool.
• Options:
• 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.
• 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.
• >Graham Cracker Cheesecake Crust
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• from www.epicurus.com
• 1 1/2 Cups graham cracker crumbs
• 1/3 Cup sugar
• 1/3 Cup melted butter (do not use margarine)
• Thoroughly combine all ingredients in a bowl. Transfer and press evenly into a springform pan.
• >Death By Chocolate Ganache Recipe
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• courtesy Trellis Restaurant, Williamsburg, VA
• 1 1/2 cups heavy cream
• 3 tablespoons unsalted butter
• 22 ounces semisweet chocolate, broken into 1/2-ounce pieces
• 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.
• >Raspberry Sauce
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• Provided by Betty Crocker®
• "This full-flavor raspberry sauce is the perfect complement to Decadent Chocolate Cake or any dessert you want to make absolutely irresistible!"
• 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved
• 1/4 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons raspberry flavored liqueur
• 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.
• Photos of this cheesecake by Art
• www.digitalphotosbyartguyer.com
• Cheesecake prepared and garnished, as photographed, by Candice
• Served to a client at a 12-guest dinner party in October 2004 by Curtis
• www.curtiscooks.com

Raspberry swirl on the plates.   Close

Ready to serve to guests.   Close