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 White Chocolate Macadamia Nut Cheesecake

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                    * Exported from MasterCook *

              White Chocolate Macadamia Nut Cheesecake

Recipe By     : Andrea Thompson
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     graham cracker crumb pie crust (See Below)
  24            ounces  regular cream cheese -- softened
  1 1/2           cups  sugar
  3                     eggs
     1/2           cup  regular sour cream
  2          teaspoons  vanilla
  6             ounces  white chocolate -- melted
  3             ounces  macadamia nuts -- crushed or whole
                        chocolate ganache, optional (See Below)
                        raspberry sauce, optional (See Below)
                        fresh red raspberries, optional

Make crust (See Below) and press in bottom and 2/3 the way up sides of a 9-inch
springform pan.  Wrap foil around bottom and up sides of pan.  Set aside.                             

Beat cream cheese until creamy.  Add white chocolate, sugar, sour cream, vanilla
and beat.  Add eggs one at a time.  Avoid over beating of eggs. Stir in Macadamia
nuts.  Pour into crust in springform pan and then put in water bath and bake at 
350F for 45 minutes or until set.  Turn off oven and allow cake to stay there until
it reaches room temperature.

Refrigerate cake to completely cool.


Spread Chocolate Ganache (See Below) over the top of the cooled cheesecake and 
down the sides if you wish.  Return to refrigerator so chocolate hardens.

When serving, drizzle raspberry sauce (See Below) over chilled dessert plates (See Photo).  
Plate a serving, drizzle with a little more raspberry, add a few fresh raspberries 
to the cake or plate for garnish. 

>Graham Cracker Cheesecake Crust 
1 1/2 Cups graham cracker crumbs
1/3 Cup sugar
1/3 Cup melted butter (do not use margarine)
Thoroughly combine all ingredients in a bowl. Transfer and press evenly into 
a springform pan.   

>Death By Chocolate Ganache Recipe 
courtesy Trellis Restaurant, Williamsburg, VA 

1 1/2 cups heavy cream 
3 tablespoons unsalted butter 
22 ounces semisweet chocolate, broken into 1/2-ounce pieces

Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in 
a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces 
of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over 
the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room 
temperature until needed.

>Raspberry Sauce 
Provided by Betty CrockerŽ
"This full-flavor raspberry sauce is the perfect complement to Decadent Chocolate 
Cake or any dessert you want to make absolutely irresistible!"   

1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved 
1/4 cup white sugar 
2 tablespoons cornstarch 
2 tablespoons raspberry flavored liqueur 

Add enough water to reserved juice to measure 1 cup. Stir together sugar and 
cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling 
over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool 
slightly before usning. Refrigerate any remaining sauce. 

Original recipe yield: 12 servings.
Description:  "Anj's famous cheesecake.  Turns out beautifully everytime."

To view a photo of this recipe on our website click on

Photo of this cheesecake by Art

Cheesecake prepared and garnished, as photographed, by Candice

Served to a client at a 12-guest dinner party in October 2004 by Curtis

                   - - - - - - - - - - - - - - - - - -


Formatted in MasterCook by Candice
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