New York Style Cheesecake With Brazil Nut Crust

New York Style Cheesecake With Brazil Nut Crust
New York Style Cheesecake With Brazil Nut Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • CRUST:

  • 2

    cups raw Brazil nuts

  • 4

    tablespoons unsalted butter

  • 2

    teaspoons brown Sugar Twin

  • 1

    pinch cinnamon

  • 1

    pinch salt

  • FILLING:

  • 2 1/2

    pounds cream cheese room temperature

  • 1

    pinch salt

  • 5

    tablespoons granular Splenda

  • 5

    tablespoons granular Sugar Twin

  • 1/2

    cup sour cream

  • 2

    teaspoons fresh lemon juice

  • 2

    teaspoons pure vanilla extract

  • 2

    large egg yolks

  • 6

    large eggs

Directions

Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter. If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10 to 15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge. Increase the oven temperature to 500 degrees. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing. Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200 degrees and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center. Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill. This recipe yields 1 nine-inch cake, which can be cut into 12 goodly slices. Total count with the Brazil nut crust: Total calories: 8790 Fat: 806 grams Carbs: 104 grams Fiber: 15 grams Protein: 314 grams Alcohol: 3 grams Total count without the crust: Total calories: 6665 Fat: 585 grams Carbs: 68 grams Fiber: 0 Protein: 279 grams Alcohol: 3 grams

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