Macadamia Cheesecake

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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1 13
    cups finely crushed vanilla wafers (about 35)
  • 12
  • 12
    cup finely chopped toasted macadamia nuts
  • 13
    cup butter or 1/3 cup margarine, melted
  • 2
    (8 ounce) packages cream cheese, softened
  • 1
    (8 ounce) container cream cheese with pineapple
  • 1
    cup sugar
  • 2
    teaspoons vanilla
  • 1
    teaspoon lemon juice
  • 2
    large eggs
  • 1
    large egg yolk
  • 13
    cup finely chopped toasted macadamia nuts
  • 14
    cup toasted coconut
  • 1
    sliced carambola (star fruit) (optional)
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DIRECTIONS

  • For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
  • Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
  • Set aside.
  • For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
  • Add sugar, beating on medium to high speed until well combined.
  • Beat in vanilla and lemon juice.
  • Add whole eggs and egg yolk all at once.
  • Beat on low speed just until combined.
  • Stir in the 1/3 cups nuts.
  • Pour filling into the crust-lined pan.
  • Place the pan on a shallow baking pan on the oven rack.
  • Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
  • Remove springform pan from baking pan.
  • Cool on a rack for 15 minutes.
  • Use a small metal spatula to loosen crust from side of pan.
  • Cool 30 minutes more.
  • Remove sides of pan.
  • Cool 1 hour; cover and chill at least 4 hours.
  • Sprinkle with toasted coconut.
  • If desired, top with several carambola slices.
  • Makes 12 servings.
  • Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
  • Cool as directed, cover, and chill.
  • To serve, top with coconut and carambola slices if desired.
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