White Chocolate Macadamia Nut Cheesecake Recipes

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WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE



White Chocolate Macadamia Nut Cheesecake image

This is an amazing cheesecake. It's creamy, rich and dense and so delicious.

Provided by Anita Hoffman

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 13

2 -1/2 c vanilla wafer crumbs
1/2 c chopped macadamia nuta
3 Tbsp sugar
6 Tbsp unsalted butter, melted
pinch of salt
CHEESECAKE FILLING
4 box (8 ounces) each, cream cheese, room temperature
1-1/3 c sugar
1/2 tsp salt
2 tsp vanilla
4 large eggs, room temperature
1-1/3 c heavy cream
4 oz white chocolate, melted and cooled

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 RECIPE - (4.1/5)



White Chocolate Macadamia Nut Cheesecake Recipe - (4.1/5) image

Provided by Johanna

Number Of Ingredients 26

FOR THE CRUST:
1 cup flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1 egg
1 teaspoon vanilla
1/4 cup toasted, chopped Macadamia nuts (toast on a sheet pan at 350 degrees for 6 minutes)
FOR THE CARAMEL:
1/2 cup butter
1 cup sugar
3/4 cup heavy cream
FOR THE CHEESECAKE:
24 ounces cream cheese, room temperature
2 eggs
1 cup sugar
8 ounces sour cream
1 teaspoon vanilla
4 1/2 ounces white chocolate (a bar cut into chunks or a package of chunks if you can find them)
1/4 cup caramel sauce
1/2 cup Macadamia nuts, toasted (toast as above in crust layer)
FOR THE GARNISH:
2 cups heavy cream
1 cup powdered sugar
More caramel sauce for drizzling

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.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE



White Chocolate Macadamia Nut Cheesecake image

This is the most wonderful cheesecake ever..So rich and good and elegant to serve at the fanciest dinners. Your friends will love you for it. Have recipes on hand to give out because you will be asked for them. Recipe and photo courtesy of Mr. Food

Provided by Linda Griffith

Categories     Cakes

Time 1h

Number Of Ingredients 8

1 jar(s) 7 oz. macadamia nuts, divided
1 c plus 2 tbs. sugar, divided
1 c graham cracker crumbs
1/2 stick butter, melted
3 pkg 8 oz. ea. cream cheese, soltened
2 large eggs
3/4 c sour cream
2 pkg 6 oz. each of white chocolate, melted

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 CHEESECAKE WITH MACADAMIA CARAMEL SAUCE



White Chocolate Cheesecake With Macadamia Caramel Sauce image

This is from Godiva and it is so rich and delicious, that you can only make this once a year! I didn't include cooling and chilling times. Don't let the instructions long list bother you - they are very simple and well written, if I say so myself.

Provided by Manami

Categories     Cheesecake

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/3 cup packed light brown sugar
6 tablespoons butter, melted
3 (1 1/2 ounce) Godiva ivory chocolate bars, coarsely chopped
1 tablespoon butter
3/4 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs, at room temp
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon juice
1 cup heavy cream
1/2 cup toasted macadamia nuts, chopped

Steps:

  • Preheat oven to 325ºF.
  • Lightly butter 9-inch springform pan.
  • Tightly wrap bottom of pan with heavy duty aluminum foil.
  • Mix together graham cracker crumbs, sugar and melted butter in bowl.
  • Press mixture in bottom of prepared pan.
  • Refrigerate crust while preparing filling.
  • MAKE THE FILLING:.
  • Place solid ivory, butter and cream in small microwave-safe bowl.
  • Microwave on medium(50% power) for 1 minutes.
  • Stir.
  • Microwave 30 seconds more or until chocolate is softened.
  • Stir until smooth and let cool.
  • Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
  • Add sugar and beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla and cooled solid ivory mixture, using low speed.
  • Pour mixture over crust.
  • Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
  • Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
  • Cool in pan on wire rack.
  • Cover with aluminum foil and refrigerate overnight.
  • MAKE CARAMEL SAUCE:.
  • To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
  • Combine sugar, water and lemon juice in saucepan.
  • Cook over medium heat, stirring frequently, until mixture turns light golden brown.
  • Remove from heat.
  • Heat heavy cream in another saucepan until it comes to a gentle boil.
  • Gradually add hot cream to sugar mixture, stirring until blended.
  • Cool completely.
  • ASSEMBLE THE DESSERTS:.
  • Loosen edge of cheesecake with a knife.
  • Remove sides of springform pan.
  • Cut into wedges.
  • Add macadamia nuts to caramel sauce.
  • Heat sauce over low heat and stir until sauce thins.
  • Spoon over cheesecake wedges and serve immediately.
  • Enjoy, you've earned it!

Nutrition Facts : Calories 909.5, Fat 61.3, SaturatedFat 35.3, Cholesterol 187.3, Sodium 355.9, Carbohydrate 83.5, Fiber 0.8, Sugar 75.6, Protein 10.6

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE



White Chocolate Macadamia Nut Cheesecake With Caramel and Raspbe image

The sauces are extra if you want to make them. I was inspired to make this at home from scratch because of the famous restaurant Yard House. I mean, I could NEVER make this cheesecake as good as theirs but its still great and fun to make! As for making the caramel sauce, remember before you begin, make sure you have everything ready to go and to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.

Provided by lanemaloriyahoo.com

Categories     Dessert

Time 2h40m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 17

1 pint fresh raspberry
1/4 cup sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
1 cup sugar
6 tablespoons butter
1/2 cup heavy whipping cream
3/4 cup macadamia nuts (finely chopped)
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
4 egg yolks
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese
1/2 cup macadamia nuts
1 cup white chocolate chips

Steps:

  • Raspberry sauce:.
  • 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.
  • 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  • 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 wehttp://www.food.com/members/subm/editr2eks.
  • Caramel Sauce:.
  • 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.
  • 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.
  • 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.
  • Crust:
  • 1. Grind 1/4 cup macadamia nuts in a blender.
  • 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
  • 3. Mix and press over bottom of 8 inch pan.
  • Filling:.
  • 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
  • 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
  • 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
  • 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.
  • 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.

Nutrition Facts : Calories 656.7, Fat 49.8, SaturatedFat 24.5, Cholesterol 168.5, Sodium 249.7, Carbohydrate 49.2, Fiber 3.6, Sugar 40.2, Protein 7.8

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  • In a bowl, mix together the graham cracker crumbs and sugar. Add the butter and stir until all of the crumbs are moistened. Press into the bottom of a 9-inch springform pan and about half an inch up the sides. Bake in the oven until lightly browned, 10-12 minutes. Remove and let cool.
  • In a double boiler, or in a bowl placed over a pot of simmering water, combine the white chocolate and half and half. Cook, stirring frequently, until the chocolate is completely melted and smooth. Set aside.
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