White Chocolate and Macadamia Cheesecake with Caramel Sauce

White Chocolate and Macadamia Cheesecake with Caramel Sauce

Every Christmas it is a tradition in our household to serve cheesecake during the Noche Buena. It started many years ago when I had my first Christmas with my wife, what I usually serve during those days was the blueberry cheesecake which is my specialty. It was a solid recipe and it never let me down when someone requests for it but I think I need to experiment more and introduce new flavours that can equally compete with my specialty. As a result of that experimentation the mixed fresh berries and the Ferrero Rocher cheesecake was introduced into our collection and all of them were a big hit at home, with friends as well as online where I got a lot of favourable responses from fans and readers.

Today I am in the mood in creating another one and it was inspired by a cake we so loved when we lived in Malaysia, the white chocolate macadamia cake of Secret Recipe. So like the cake counterpart its main flavours will come from macadamia and white chocolates and to add some awesomeness to it a drizzle of caramel sauce to top it all up and here is the result.

we will be making another great flavour which we tried on cakes but never in a cheesecake yet, the white chocolate macadamia.

Ingredients (Crust)

2 cups crushed Graham crackers
3 tbsp unsalted butter

Ingredients (Cheesecake)

2 1/2 packs cream cheese, softened
1/2 cup powdered sugar
2 1/2 cups thickened cream or whipped cream, chilled
4 tsp unflavoured gelatine
1/4 cup hot water
1/2 cup white chocolate chips
1/2 cup roasted unsalted macadamia nuts, roughly chopped

Ingredients (Toppings)

caramel sauce
roasted unsalted macadamia nuts whole macadamias
roughly chopped roasted unsalted macadamia nuts

Method (Crust)

1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
3. Chill in fridge for around 20 minutes.

Method (Cheesecake)

1. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
2. Melt white chocolate in a double boiler then mix this together with the cream cheese mixture
3. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
4. Now add thickened cream and chopped roasted unsalted macadamia nuts then fold until it’s evenly mixed.
5. Pour over the prepared crust.
6. Top it with whole and chopped roasted unsalted macadamia. Refrigerate for at least 6 hours before serving.
7. Before serving drizzle caramel sauce and chocolate shavings on top then serve.

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23 thoughts on “White Chocolate and Macadamia Cheesecake with Caramel Sauce

  1. Absolutely gorgeous, and it’s funny because it’s also a sort of tradition for my husband and I to bake a cheesecake for the Nochebuena. We’ve spent most of our Christmas together out of Spain and have made up for the lack of traditional sweets and chocolates by coming up with our own expat tradition. I’ve never prepared a no-bake cheesecake and this looks just perfect, I’ll be definitely giving it a try… maybe for the Nochevieja!

  2. Oh wow… you are really expert in savory and sweet food, Raymund! This is just a stunning cake! I love the drizzling caramel sauce over the cheesecake. That’s so yummy!!!

  3. Holy cow that looks decadent and rich! I have no doubt that this was a hit. It’s so beautifully prepared. My kids would be trying to get at this all day long!

  4. May I know if you whipped the heavy cream before adding it in with the other ingredients or did you add it in in it’s liquid form. Thank you.

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  6. This looks amazing! I’m wondering though, how big are whole Macadamia nuts? I’ve never seen them sold whole anywhere, and they look rather large in the picture. Thanks!

  7. hello i think you are a cheesecake expert, so i need your advice… which is better a baked cheesecake or no bake?? and is this taste tangy or just the right amount of sweetness that cream cheese won’t be too much esp. for non “cheese” eaters! thank you so much!

    • Thanks for the kind comments. Anyways on your question it all depends on personal preference I like the taste of no bake cheesecakes rather than the baked ones and if you like something that can hide the cheesiness then choose a fruity cheesecake. Search for my mixed berries cheese cake or blueberry cheese cake they are a hit with friends and family. Its also light and tarty, I even made a non cheesecake eater love it (BTW he is a readers husband).

  8. thanks for that response! can i ask why you prefer “no bake” towards “baked”? we are having a party and i’m planning to make a white choc cheesecake and a blueberry one. so now i’m thinking on making a “no bake” blueberry while a “baked” white choc cheesecake.

  9. Pingback: White Choc Macadamia Cheesecake

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