White Chocolate Cheesecake With Macadamia Caramel Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325ºF.
  • Lightly butter 9-inch springform pan.
  • Tightly wrap bottom of pan with heavy duty aluminum foil.
  • Mix together graham cracker crumbs, sugar and melted butter in bowl.
  • Press mixture in bottom of prepared pan.
  • Refrigerate crust while preparing filling.
  • MAKE THE FILLING:
  • Place solid ivory, butter and cream in small microwave-safe bowl.
  • Microwave on medium(50% power) for 1 minutes.
  • Stir.
  • Microwave 30 seconds more or until chocolate is softened.
  • Stir until smooth and let cool.
  • Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
  • Add sugar and beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla and cooled solid ivory mixture, using low speed.
  • Pour mixture over crust.
  • Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
  • Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
  • Cool in pan on wire rack.
  • Cover with aluminum foil and refrigerate overnight.
  • MAKE CARAMEL SAUCE:
  • To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
  • Combine sugar, water and lemon juice in saucepan.
  • Cook over medium heat, stirring frequently, until mixture turns light golden brown.
  • Remove from heat.
  • Heat heavy cream in another saucepan until it comes to a gentle boil.
  • Gradually add hot cream to sugar mixture, stirring until blended.
  • Cool completely.
  • ASSEMBLE THE DESSERTS:
  • Loosen edge of cheesecake with a knife.
  • Remove sides of springform pan.
  • Cut into wedges.
  • Add macadamia nuts to caramel sauce.
  • Heat sauce over low heat and stir until sauce thins.
  • Spoon over cheesecake wedges and serve immediately.
  • Enjoy, you've earned it!
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