Butterscotch Cheesecake With White Choc Macadamia Nut Brittle Food

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease pan with cooking spray.
• Crush cookies finely. Stir together cookie crumbs, brown sugar, and melted butter in a medium bowl until completely combined. Press mixture on the bottom and 1 1/2 inches up sides of the prepared pan.
• Bake crust in the preheated oven until lightly browned and set, 8 to 10 minutes. Remove to a wire rack and cool completely, about 30 minutes.
• Reduce oven temperature to 300 degrees F (150 degrees C). Beat cream cheese, brown sugar, flour, and salt with a stand mixer at low speed, using the paddle attachment, until combined and smooth, 3 to 5 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition, about 30 seconds, scraping down sides of bowl after each addition. Add vanilla extract and beat just until incorporated, about 15 seconds.
• Add 1/2 cup of milk and 1 cup butterscotch chips to a medium saucepan over medium-low heat and cook whisking constantly until chips are melted and mixture is smooth, 1 to 2 minutes; remove from heat. Whisk together remaining 1/2 cup of milk and pudding mix in a small bowl until completely incorporated and smooth. Whisk pudding mixture into melted butterscotch mixture and whisk until smooth (mixture will begin to thicken).
• Slowly add pudding mixture to cream cheese mixture, beating at low speed, and mix until smooth, 1 to 2 minutes. Pour filling into prepared crust. Tap pan 2 or 3 times on counter to release air bubbles.
• Place cheesecake in a large roasting pan and place in preheated oven. Pour hot water to a depth of halfway up sides of springform pan. Bake for 1 hour and 30 minutes. Center will be jiggly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Open oven door slightly and leave cheesecake in for 10 more minutes.
• Remove cheesecake to a wire rack and cool completely, about 2 to 2 1/2 hours. Cover with plastic wrap and chill for at least 8 hours or overnight.
• Run a sharp knife around edges and remove sides of springform pan. Place on serving tray.
• Stir together 3/4 cup butterscotch chips and heavy cream in a small microwave-safe bowl for the topping. Cook at Medium (50%) power for 1 to 3 minutes, stirring every 30 seconds, until melted and smooth. Spread topping over top of cheesecake allowing some to drip down sides. Sprinkle with chopped pecans. Chill for 20 minutes or until topping is set. Store any leftovers covered in the refrigerator.

BUTTERSCOTCH CHEESECAKE WITH WHITE CHOC & MACADAMIA NUT BRITTLE

Steps:

• Method Biscuit Crust Preheat the oven to 180 ºC. Blitz the biscuits in a food processor to form fine crumbs and then add in the melted butter. Mix to combine. Grease and line a 20 cm round springform tin with baking paper. Tip the biscuit crumb into the springform tin and evenly press in down. Push the biscuit mixture all the way up the sides and press in firmly. Place into the oven and bake for 10 minutes. Remove and allow to cool. Butterscotch Sauce Melt the butter in a saucepan. Whisk in the brown sugar, add the cream and mix to combine. Let the mixture bubble and thicken for 5 minutes without stirring. Remove from the heat and whisk in the vanilla extract and salt. Allow it to cool. Cheesecake Place the cream cheese, eggs, sugar, flour, crème frâiche and vanilla extract in a bowl and blend together well. Pour a 1/3 of the cheesecake mixture over the baked base and then drizzle approximately 3 tablespoons of the butterscotch sauce over the cheesecake mixture. Top up with another 1/3 of cheesecake mixture and then another 3 tablespoons of butterscotch sauce. End with a final topping of the rest of the cheesecake mixture. Bake for 15 minutes at 180 ºC, then turn the oven down to 140 ºC and bake for a further 50 minutes. Then, turn the oven off and allow the cheesecake to cool in the oven. If you have the time, you can do this in the evening and leave it in the oven overnight until the next morning. Refrigerate it for at least 1 ½ hours before you take it out of the tin. Topping Melt the white chocolate and spread onto a sheet of baking paper about 3mm thick, sprinkle with the chopped roasted macadamia nuts and allow it to harden. Roughly chop the brittle. To serve, drizzle the butterscotch sauce over the top of the cheesecake and top with the macadamia chocolate brittle.

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan. In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.

WHITE CHOCOLATE-MACADAMIA NUT COOKIE BRITTLE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended.
• Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 min. or until golden brown. Remove from oven; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)

Steps:

• Preheat your oven to 350 degrees. Make the caramel first. In a small saucepot, melt the butter and sugar together over medium high heat. Cook, stirring occasionally, until thickened and golden brown, about 7-10 minutes. The longer you cook it, the stronger the flavor it is. If you don't want a really strong caramel, cook it closer to 7 minutes. Let it cool about 2 minutes and then whisk in the cream carefully. It may have a tendency to puff up and boil. Mix the crust layer ingredients together. Spray a springform pan with non stick spray. Spread the crust mixture on the bottom of the springform pan. Cook the crust layer 8-10 minutes or until it's slightly firm in the center and not as sticky. Meanwhile, for the cheesecake layer, in a stand mixer, beat the cream cheese until soft. Scrape down the sides, add in the sugar, and beat again until combined. Scrape the bowl down again and add in the remaining ingredients. Mix until well incorporated and smooth. Gently spread half of the cheesecake mixture over the crust layer. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan. This will keep your cheesecake white. Bake the cheesecake for 1 hour. Remove foil tent and cook in five-minute increments until the center is set. Refrigerate or even freeze until cold. When the cheesecake is cold, beat the heavy cream and powdered sugar in a mixer until stiff. Put a dollop of whipped cream on the cheesecake slices, drizzle caramel over, and the remaining Macadamia nuts.

MACADAMIA NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
• Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
• Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
• Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
• Cut or break the brittle into desired pieces.

CHOCOLATE MACADAMIA CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°., In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust., In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture. , Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer., In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight. , Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.

CHOCOLATE-MACADAMIA NUT BRITTLE

Steps:

• Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
• Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
• Remove the pan from the heat. Add the chocolate while stirring constantly.
• Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 1. Stir the crumbs, nuts, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are moist. Press crumb mixture into a buttered spring form pan. Put the pan in the freezer while oven is preheating to 350 degrees.
• 2. Place spring form pan on a baking sheet. Bake crust for 10 minutes. Set crust aside to cool on a rack. Reduce oven temperature to 325 degrees.
• 3. In a large bowl, beat the cream cheese until it is soft, about 4 minutes on low speed. Add the sugar and the salt and continue to beat another 4 minutes, until the cream cheese is light, on low speed. Beat in the vanilla. Add eggs, one at a time, beating for 1 minute after each addition, on low speed. Stir in the heavy cream. Pour in the cooled melted white chocolate. Stir into batter with a rubber spatula.
• 4. Bake the cheesecake for 1 hour, 15 minutes to 1 hour, 30 minutes or until center is almost set. Cool on a rack. When cake is cool, cover and refrigerate overnight.
• 5. Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
• 6. Use a water bath to prevent cracks in cake.