Chocolate Macadamia Cheesecake Recipe
Ingredients
| Chocolate wafer | 1/4 Cup (16 tbs) | |
| Macadamia nuts | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Almond extract | 1/8 Teaspoon | |
| Baking White Chocolate square | 8 (FILLING:) | |
| Cream cheese package | 4 , softened (FILLING:) | |
| Sugar | 3/4 Cup (16 tbs) (FILLING:) | |
| All purpose flour | 3 Tablespoon (FILLING:) | |
| Eggs | 5 (FILLING:) | |
| Vanilla extract | 1 Teaspoon (FILLING:) | |
| Milk chocolate chips | 1/3 Cup (16 tbs) (FILLING:) | |
| Semi sweet chocolate square | 8 (TOPPING:) | |
| Whipping cream | 7 Tablespoon (TOPPING:) | |
| White chocolate shavings and chopped macadamia nuts | ||
Directions
In a bowl, combine 'wafer crumbs, nuts and sugar; stir in butter and almond extract.
Press onto the bottom of a greased 10-in sprmgform pan.
Bake at 350° for 10 minutes.
Cool on a wire rack.
Reduce heat to 325°.
In a saucepan over low heat, melt white chocolate, stirring frequently until smooth.
Cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add flour; mix well.
Add eggs and vanilla; beat on low speed just until combined.
Remove 1 cup and set aside.
Stir melted white chocolate into remaining cream cheese mixture; beat just until combined.
Pour over crust.
Melt chocolate chips; cool slightly.
Stir in reserved cream cheese mixture; drop by spoonfuls over filling.
Cut through filling with a knife to swirl chocolate mixture.
Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth.
Cool slightly.
Spread over cheesecake.
Refrigerate for 4 hours or overnight.
Remove sides of pan.
Garnish with chocolate shavings and macadamia nuts.
Press onto the bottom of a greased 10-in sprmgform pan.
Bake at 350° for 10 minutes.
Cool on a wire rack.
Reduce heat to 325°.
In a saucepan over low heat, melt white chocolate, stirring frequently until smooth.
Cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add flour; mix well.
Add eggs and vanilla; beat on low speed just until combined.
Remove 1 cup and set aside.
Stir melted white chocolate into remaining cream cheese mixture; beat just until combined.
Pour over crust.
Melt chocolate chips; cool slightly.
Stir in reserved cream cheese mixture; drop by spoonfuls over filling.
Cut through filling with a knife to swirl chocolate mixture.
Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth.
Cool slightly.
Spread over cheesecake.
Refrigerate for 4 hours or overnight.
Remove sides of pan.
Garnish with chocolate shavings and macadamia nuts.
Chef
