WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

White Chocolate Macadamia Nut Cheesecake image

Provided by Anita Hoffman

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.