White Chocolate Macadamia Nut Cheesecake

By tlshinnick

Ingredients

• 11 ounces white chocolate, chopped
• 1/2 cup heavy cream
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 ounces unsalted butter
• 2 1/2 cups Macadamia nuts, toasted and chopped
• 1/3 cup granulated sugar

Preparation

Step 1

1. Combine nuts, 1/3 cup sugar and 2 oz butter using pulse in a food processor. Leave the texture moderately coarse. Press mixture into the bottom and partially up the sides of a 9 inch spring-form pan. Bake at 375 degrees until golden brown. 7-10 minutes. Remove from oven and press down again carefully to ensure a tight bottom crust and then allow to cool. Turn oven down to 325 degrees.

2. Gently melt white chocolate and cream over double boiler and then cool. In a mixing bowl, cream the cheese and sugar until smooth. Add eggs, vanilla and salt. Add the white chocolate mixture and mix completely.

3. Pour filling into crust. Place into a hot water bath and into the oven. For best texture, cover the top with foil during baking. (Absolutely be sure to wrap the bottom of the springform pan with foil or water will leak in!!!) Start checking in about 55 minutes. The cake should still wobble very slightly when done.

4. Cool, then chill completely before serving.