Macadamia Nut Cheesecake is a modern American recipe for a classic cheesecake on a chocolate pastry base topped with macadamia nuts and with a cream cheese and filling set with eggs and flavoured with extract. The full recipe is presented here and I hope you enjoy this classic American version of: Macadamia Nut Cheesecake.
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Ingredients:
1 batch chocolate pie crust
330g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
1 tsp vanilla extract
dash of salt (1/8 tsp)
3 eggs
75g chopped macadamia nuts
Method:
Prepare the pastry according to the chocolate pie crust recipe. Use to line a 22cm diameter flan ring set on a greased baking tray. Line with greaseproof paper (typically trimmed to a circle known as cartouche) and fill with baking beads. Blind bake in an oven pre-heated to 180°C for about 15 minutes, or until set and lightly golden. Remove from the oven and allow to cool.
Now blend together the cream cheese, sugar, vanilla and salt in a bowl until completely combined. Add the eggs, one at a time, beating thoroughly to mix after each addition. Sprinkle the nuts over the base of the pie crust then pour the filling on top. Transfer to an oven pre-heated to 160°C and bake for about 35 minutes, or until the filling is set. Remove from the oven and set aside to cool completely before gently removing the ring and chilling in the refrigerator for at least 2 hours before serving.
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