Country White Chocolate Cheesecake
3 tablespoons butter
1 cup finely chopped, lightly toasted macadamia nuts
24 ounces white chocolate, chopped and broken
3/4 cup heavy cream, scaled
3 8oz. packages cream cheese
1 cup sugar
1/4 cup flour
4 eggs room temperature
1 tablespoon vanilla or 1/4 cup white creme de cacao
Sweetened whipped cream
15 macadamia nuts and/or 15 fresh raspberries dipped in 1 ounce melted white chocolate
Coat sides and bottom of 9 inch springform pan with butter.
Sprinkle macadamia nuts over buttered surface, turning pan and shaking to distribute evenly.
Chill in freezer 15 minutes.
Partially melt chocolate in double boiler or micorwate.
Add scalded cream, whisking until chocolate is melted and mixture is smooth. Set aside.
Beat the cream cheese, sugar, and flour.
Add the chocolate mixtue then eggs one at a time.
Stir in vanilla and pour into cake pan.
Bake 20 minutes at 425 degrees reduce heat to 300 degrees and bake for 45 minutes more until cheesecake is nearly set.
Turn off oven. Cool in oven 30 minutes. Cool 1 hour on rack, then refrigerate 6 - 24 hours.
At least 2 hours before severing, prepare Raspberry sauce and chill.
Line baking sheet with wax paper.
Partially melt 1 ounce white chocolate, then stir until smooth.
Dip macadamia nuts and raspberries halfway into melted chocolate.
Invert onto waxed paper. Chill.
Serve thin wedges of cheesecake with a small spoonful of Raspberry Sauce, garnish with whipped cream and top with a dipped macadamia nut and or raspberry.
2 cups fresh or frozen raspberries
1/2 cup sugar
2 tablespoons Framboise or raspberry schnapps(optional)
Combine berries and sugar in prcessor(reserve some berries for garnish).
Puree sauce, strain, add liqueur, chill.
Makes 1-1/2 cup.
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