Friday, January 7, 2011

White Chocolate Mango Cheesecake With Toasted Macadamia Nut Crust


Macadamia crust:

1 tbsp simple syrup

 1 1/2 cups macadamia nuts (toasted and coarsely chopped)

 1/2 cup graham cracker crumbs

 3 tbsp brown sugar
For the cheesecake:

8 tbsp melted white chocolate
1 tbsp unsalted butter
2 pounds cream cheese, room temperature
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
4 tbsp sour cream
2 cups cooked pureed mango
Note: To make simple syrup, put 1 tbsp water and 1 tbsp sugar in saucepan. Cook over low heat until clear, then boil for a minute or so, until thickened.


For the crust:
Combine simple syrup, macadamias, graham cracker crumbs and brown sugar. Set aside.

To assemble:  
  1. Melt the chocolate over a double boiler (or microwave it in a glass bowl).
  2. Grease a 12-inch spring-form pan with butter and line the outside bottom of pan with foil for a tight seal. Set aside.
  3. Place crust mixture into the bottom of pan and press firmly.
  4. In the large bowl of an electric mixer, cream together cream cheese and sugar.
  5. Slowly add eggs, one at a time, beating well after each addition.
  6. Add while mixing on low speed, vanilla, sour cream, and melted chocolate.
  7. Mix to incorporate evenly.
  8. Fold in pureed mango.
  9. Pour batter into prepared pan. Fill a roasting pan with about 2 to 3 inches of warm water. Place cheesecake in the water bath and place pan on center rack of oven.
  10. Bake at 300 degrees for 45-60 minutes. It's done when toothpick inserted in center comes out dry. Turn off oven, open the door slightly and let cheesecake cool in the oven for 1 hour.
  11. Refrigerate for 2 to 3 hours prior to service. 
  12. When cake is chilled, remove spring-form pan and place cheesecake on platter, leaving cheesecake on bottom of spring-form pan during service.

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