WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)
Provided by Johanna
Number Of Ingredients 26
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
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
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.
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
- In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
- To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
- Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.
WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE
The combination of white chocolate and bananas hits just the right tropical note in theis cheesecake. Tastes best if allowed to chill overnight. From Ann Byrn, the cake mix doctor
Provided by Dragonfly AZ
Categories Cheesecake
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Lightly grease a 13 x 9 cake pan.
- Measure out 1/2 c cake mix and set aside.
- Place the remaining cake mix, macadamias, melted butter and 1 egg in a large bowl. Beat at low speed for 2 minutes. Batter should come together into a ball.
- With your fingertips, pat dough into an even layer on the bottom of the prepared pan.
- In a glass measuring cup, microwave white chocolate on high for 1 minute. Stir until smooth.
- Place cream cheese in the same mixing bowl you used for the crust mixture. Beat on low speed until smooth. Beat in reserved cake mix. Beat in white chocolate and condensed milk until just combined, about 30 seconds, scraping down sides as needed.
- Beat in eggs, one at a time.
- Mix in bananas and vanilla.
- Pour over crust and smooth with rubber spatula.
- Bake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, about 45 to 50 minutes.
- Remove from oven, let cool for about 30 minutes. Cover tightly with plastic wrap or "Press-N-Seal" and refrigerate for at least an hour, or overnight.
Nutrition Facts : Calories 368.4, Fat 21, SaturatedFat 10.3, Cholesterol 81.3, Sodium 301.4, Carbohydrate 39.8, Fiber 0.8, Sugar 31.6, Protein 6.6
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE
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
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 CHEESECAKE WITH MACADAMIA CARAMEL SAUCE
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
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
CHOCOLATE MACADAMIA CHEESECAKE
When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! -Bob Weaver, University Place, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°., In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; 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., In a microwave, melt chocolate chips; stir until smooth. 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. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight. , Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.
Nutrition Facts :
CHOCOLATE BANANA CHEESECAKE
"I came up with this special treat for my son, who loves cheesecake and anything with bananas," says Eileen Sears of Eagle, Wisconsin. "This lightened recipe quickly became a family favorite!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.
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- In the meantime, add dates to a blender and mix until small bits remain or it forms into a ball. Remove and set aside.
- Next, add walnuts, macadamia nuts, and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more nuts.
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