Continuing my streak of incorporating nuts with my cheesecake, Friday I made a White Chocolate Macadamia Nut Cheesecake.
This time, I experimented with a graham cracker base. Three cheesecakes, three different bases so far. Each one, very different but oh so good. Click here and here for my other cheesecake recipes so far.
For today’s version, you need:
- 1 and 1/2 cups of graham cracker crumbs
- 5 tablespoons of [unsalted] butter, melted
- 1/2 cup of macadamia nuts, roughly chopped
- 2 [8 ounce] packages of cream cheese, at room temperature
- 1 can of condensed milk
- 3 eggs
- 1 and 1/2 teaspoons of vanilla extract
- 1 cup of white chocolate chip morsels, melted
To make your cheesecake:
- Preheat your oven to 300 degrees.
- Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
- Roughly chop your macadamia nuts. Sprinkle evenly over the graham cracker crust layer.
- Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
- Next, add in the eggs and vanilla extract. Do not over beat the mixture, just beat it until your mixture is smooth.
- Add in the melted white chocolate. Combine.
- Pour your cheesecake batter on top of the macadamia nut layer.
- Bake [in your preheated oven] for about 70 minutes. Or until edges are light brown and center is almost set. I’d keep an eye on it staring around the one hour mark.
- Let it cool [and completely set] for at least several hours [if you have the will power] before cutting into it.
Tip: for presentation purposes, I drizzled the top of my homemade cheesecake with [store-bought] caramel. This part is totally optional.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.