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God’s Country White Chocolate Cheesecake

Serves: 13
Total Calories: 615

Ingredients

1 - 3 tablespoon butter or margarine, softened
1 cup finely chopped, lightly toasted macadamia nut
24 ounces white chocolate, chopped or broken
3/4 cup heavy cream, scalded
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1/4 cup flour
4 eggs, room temperature (let sit out 30 minutes)
1 tablespoon vanilla extract or 1/4 cup white creme de cacao
sweetened whipped cream
12 - 14 macadamia nuts and/or 12 - 14 fresh raspberries dipped in 1 ounce melted white chocolate

Directions:

Coat sides and bottom of 8- or 9-inch springform pan with butter. Sprinkle macadamia nuts over buttered surface, turning pan and shaking to distribute evenly. Chill in freezer 15 minutes. Partially melt chocolate in double boiler or microwave. Add scalded cream, whisking until chocolate is melted and mixture is smooth. Set aside.

Beat the cream cheese, sugar, and flour. Add the chocolate mixture, then eggs, one at a time. Stir in vanilla and pour into prepared pan. Bake 20 minutes at 425°; reduce heat to 300° and bake 45–55 minutes more until cheesecake is nearly set. Turn off oven. Cool in oven 30 minutes. Cool one hour on rack, then refrigerate 6–24 hours.

At least 2 hours before serving, prepare raspberry sauce. Chill. Line baking sheet with waxed paper. Partially melt one ounce white chocolate, then stir until smooth. Dip macadamia nuts and raspberries halfway into melted chocolate. Invert onto waxed paper. Chill. Serve thin wedges of cheesecake with a small spoonful of Raspberry Sauce; garnish with whipped cream and top with a dipped macadamia nut and/or raspberry.

Nutritional Facts:

Serves: 13
Total Calories: 615
Calories from Fat: 378

This God’s Country White Chocolate Cheesecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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