Cheesecake ( prize winning macadamia )

Yield: 1 cheesecake

Measure Ingredient
2 pounds Cream Cheese room temp
1¼ cup Granulated sugar
\N \N Plus more for pan
6 tablespoons Cornstarch
4 larges Eggs
2 larges Egg yolks
½ cup Heavy (whipping) cream
1 tablespoon Pure vanilla extract
2 cups Macadamia nuts
\N \N Butterscotch sauce
\N \N OR
\N \N Caramel sauce


Coarsely chop nuts and place in shallow pan in preheated 400 degree oven. Watch carefully as nuts will burn VERY quickly; toasted until golden. Set aside.

Let oven cool down.

Grease a 10 inch springform pan lightly with butter and dust with some granulated sugar. Heat oven to 325.

In heavy duty mixer, blend cream cheese, 1¼ cups sugar and the cornstarch. Mix in eggs and egg yolks , scrape bowl well, then slowly add cream and vanilla. Pour batter into prepared pan and top with toasted nuts. Place springform pan in larger pan with at least two inches of water. (This is a water bath; it prevents coloration of cheesecake edges and helps prevent cracks on the top of the cheesecake.)

Bake one hour and 20 minutes OR until a straight knife inserted into the center comes out clean. Cool in pan 30 minutes, then refrigerate overnight or at least four hours before removing from pan.

Invert cheesecake onto platter and release the spring form pan. Pry bottom of pan from the cake then carefully flip the cheesecake over onto another serving plate.

Refrigerate until ready to serve.

Serve with butterscotch or caramel sauce.

Prize winner from Chef John Neault, 1995 Sweet Deal Non Chocolate Competition.

Columbia Flier April 18, 1996

From: Gail Shipp Date: 05 May 96

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