BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
- In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
- To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
- Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)
Provided by Johanna
Number Of Ingredients 26
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.
CHOCOLATE BANANA CHEESECAKE
"I came up with this special treat for my son, who loves cheesecake and anything with bananas," says Eileen Sears of Eagle, Wisconsin. "This lightened recipe quickly became a family favorite!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.
Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE
The sauces are extra if you want to make them. I was inspired to make this at home from scratch because of the famous restaurant Yard House. I mean, I could NEVER make this cheesecake as good as theirs but its still great and fun to make! As for making the caramel sauce, remember before you begin, make sure you have everything ready to go and to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
Provided by lanemaloriyahoo.com
Categories Dessert
Time 2h40m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Raspberry sauce:.
- 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
- Caramel Sauce:.
- 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
- 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
- 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
- Crust:
- 1. Grind 1/4 cup macadamia nuts in a blender.
- 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
- 3. Mix and press over bottom of 8 inch pan.
- Filling:.
- 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
- 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
- 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
- 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
- 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.
Nutrition Facts : Calories 656.7, Fat 49.8, SaturatedFat 24.5, Cholesterol 168.5, Sodium 249.7, Carbohydrate 49.2, Fiber 3.6, Sugar 40.2, Protein 7.8
MACADAMIA CHEESECAKE
Make and share this Macadamia Cheesecake recipe from Food.com.
Provided by Kaccy G.
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
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
This is from Godiva and it is so rich and delicious, that you can only make this once a year! I didn't include cooling and chilling times. Don't let the instructions long list bother you - they are very simple and well written, if I say so myself.
Provided by Manami
Categories Cheesecake
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 909.5, Fat 61.3, SaturatedFat 35.3, Cholesterol 187.3, Sodium 355.9, Carbohydrate 83.5, Fiber 0.8, Sugar 75.6, Protein 10.6
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE
This is an amazing cheesecake. It's creamy, rich and dense and so delicious.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h45m
Number Of Ingredients 13
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.
WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE
This is the most wonderful cheesecake ever..So rich and good and elegant to serve at the fanciest dinners. Your friends will love you for it. Have recipes on hand to give out because you will be asked for them. Recipe and photo courtesy of Mr. Food
Provided by Linda Griffith
Categories Cakes
Time 1h
Number Of Ingredients 8
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.
CHOCOLATE MACADAMIA CHEESECAKE
When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! -Bob Weaver, University Place, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
WHITE CHOCOLATE BANANA-MACADAMIA CHEESECAKE
The combination of white chocolate and bananas hits just the right tropical note in theis cheesecake. Tastes best if allowed to chill overnight. From Ann Byrn, the cake mix doctor
Provided by Dragonfly AZ
Categories Cheesecake
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.4, Fat 21, SaturatedFat 10.3, Cholesterol 81.3, Sodium 301.4, Carbohydrate 39.8, Fiber 0.8, Sugar 31.6, Protein 6.6
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