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Chocolate Macadamia Cheesecake

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Chocolate Macadamia Cheesecake

Chocolate Macadamia Cheesecake

Chocolate Macadamia Cheesecake is a dessert that serves 12. One serving contains 925 calories, 14g of protein, and 79g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires heavy whipping cream, baking chocolate, ground macadamia nuts, and chocolate wafer crumbs. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

1
In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan.
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Almond ExtractAlmond Extract
ButterButter
SugarSugar
WaferWafer
NutsNuts
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Springform PanSpringform Pan
BowlBowl
2
Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
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Wire RackWire Rack
OvenOven
3
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool.
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White ChocolateWhite Chocolate
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MicrowaveMicrowave
4
In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended.
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Cream CheeseCream Cheese
VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
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BowlBowl
5
Add eggs; beat on low speed just until combined.
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EggEgg
6
Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined.
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White ChocolateWhite Chocolate
Cream CheeseCream Cheese
7
Pour over crust.
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CrustCrust
8
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling.
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Chocolate ChipsChocolate Chips
Cream CheeseCream Cheese
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MicrowaveMicrowave
9
Cut through filling with a knife to swirl chocolate mixture.
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ChocolateChocolate
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KnifeKnife
10
Place pan on a baking sheet.
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Baking SheetBaking Sheet
Frying PanFrying Pan
11
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
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Wire RackWire Rack
OvenOven
KnifeKnife
Frying PanFrying Pan
12
In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly.
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Semisweet ChocolateSemisweet Chocolate
CreamCream
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Sauce PanSauce Pan
13
Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight.
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SpreadSpread
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Wire RackWire Rack
14
Refrigerate leftovers.
15
Garnish with chocolate shavings and macadamia nuts.
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Chocolate ShavingsChocolate Shavings
Macadamia NutsMacadamia Nuts

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Angel Late Harvest Riesling
Angel Late Harvest Riesling
Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.
DifficultyExpert
Ready In1 h, 30 m.
Servings12
Health Score11
Dish TypesDessert
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