White Chocolate Macadamia Cheesecake Recipe
Make White Chocolate Macadamia Cheesecake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Prepare the Crust
- 1
Combine Ingredients
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
Make the Cheesecake Filling
- 3
Melt White Chocolate
In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Allow to cool slightly.
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with sugar until creamy and smooth.
- 5
Add Remaining Ingredients
Add the melted white chocolate, sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Fold in the chopped macadamia nuts.
- 6
Pour into Crust
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Bake and Cool
- 7
Bake Cheesecake
Preheat the oven to 325°F (160°C). Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly.
- 8
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it and let it cool completely at room temperature.
- 9
Chill
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Add Toppings
- 10
Prepare the Topping
Before serving, spread the whipped cream evenly over the top of the chilled cheesecake.
- 11
Garnish
Sprinkle white chocolate shavings and whole macadamia nuts on top for decoration.
