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.
Raymund,
Even though white chocolate isn’t my first love, I DO think I might be able to force myself to try a bit of this amazing treat… it looks spectacular!!!!
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!
By the way, that was me. I forgot to log out and comment as myself.
Raymund that is a work of art!
A dangerous work of art if I may add! If they could place a picture in the dictionary for the word irresistable…this would be it!
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!!!
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!
That looks amazing! We always have cheesecake at our gatherings as well, this is definitely going on my to try list.
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.
If I use whipping cream or heavy cream yes I do whip it, but if you used thickened there is no need to whip.
This looks decadent and I have added it to my Mouth Watering Mondays. Come on over to see at http://www.noshingwiththenolands.com Have a great day!! Cheers, Tara
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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!
The size is in between cherries and blueberries
Your cheesecake looks amazing !!! Thanks so much for sharing
Hi this is such a nice cake.. i wish to try on it ^^
May I know how many gram is 2 1/2 packs cream cheese?
thank you so much =D
1 pack of cream cheese here is 250 grams so 2.5 would be 625g.
thank you so much
i will try it next week ^^