Macadamia Cheesecake Food

BLUEBERRY MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400°.
• For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan.
• Bake 10-15 minutes.
• Reduce oven temperature to 350°.
• For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs.
• Beat on high speed with electric mixer until well blended and smooth,4 minutes.
• Pour mixture over crust.
• Bake at 40 minutes until set (not completely firm).
• Remove from oven and cool 10 minutes.
• For next layer, combine sour cream, sugar and vanilla extract.
• Spread over cake.
• Bake for 5 minutes and let cool.
• To make topping, mix cornstarch with cold water forming smooth paste.
• Stir in the berries and cook until thickened. Let cool and then spread on cheesecake.
• Cool 1 hour before serving.

MACADAMIA CHEESECAKE

Steps:

• 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.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Steps:

• 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!

ROASTED BANANA MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 400° and set a rack on the lower-middle level.
• Place bananas (unpeeled) on baking sheet.
• Roast until they turn black all over, approx 12 minutes.
• Remove them to cool and reduce oven to 350°.
• For crust, combine cookie crumbs, nuts and brown sugar in food processor.
• Pulse a few times to mix, then add melted butter and blend well.
• Press mixture into the bottom only of a 10-inch springform pan.
• Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
• Add the eggs, one at a time, beating well after each addition.
• Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
• Pour the mixture into crust and smooth top.
• Place pan on baking sheet.
• Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
• Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.

WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 13 x 9 cake pan.
• Measure out 1/2 c cake mix and set aside.
• Place the remaining cake mix, macadamias, melted butter and 1 egg in a large bowl. Beat at low speed for 2 minutes. Batter should come together into a ball.
• With your fingertips, pat dough into an even layer on the bottom of the prepared pan.
• In a glass measuring cup, microwave white chocolate on high for 1 minute. Stir until smooth.
• Place cream cheese in the same mixing bowl you used for the crust mixture. Beat on low speed until smooth. Beat in reserved cake mix. Beat in white chocolate and condensed milk until just combined, about 30 seconds, scraping down sides as needed.
• Beat in eggs, one at a time.
• Mix in bananas and vanilla.
• Pour over crust and smooth with rubber spatula.
• Bake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, about 45 to 50 minutes.
• Remove from oven, let cool for about 30 minutes. Cover tightly with plastic wrap or "Press-N-Seal" and refrigerate for at least an hour, or overnight.