Eli's chicago white chocolate macadamia cheesecake

1 servings

Ingredients

Quantity Ingredient
1 pack (9 Oz) Chocolate Cookie Wafers
1½ pounds Cream Cheese -- at room temperature
¾ cup Sugar -- plus 2 Tbs
2½ tablespoon Cocoa -- sifted
1 tablespoon Flour -- sifted
¼ teaspoon Salt
2 teaspoons Vanilla
1 cup Whipping Cream
½ cup Unsalted Butter -- plus 1 Tbs
2 Eggs
1 Egg Yolk
3 ounces Semisweet Chocolate -- melted
¾ cup Whipping Cream
2 ounces Macadamia Nuts -- toasted
2 ounces White Chocolate -- chopped
3 ounces Bittersweet Chocolate Chips

Directions

CHOCOLATE COOKIE CRUST

CHEESECAKE

WHITE CHOCOLATE GANACHE

FOR CRUST, butter bottom and sides of a 9- or 10-inch springform pan with about 1 Tbs butter. Grind the cookie wafers and put cookie crumbs in pan; add ½ cup melted butter. Toss until butter is absorbed. Press crumb mixture onto bottom and sides of pan.

Refrigerate until firm, approximately 10 mins.

FOR CHEESECAKE, beat cream cheese and sugar in large mixing bowl until smooth. Beat in cocoa, flour, salt, and vanilla. Add eggs and egg yolk, one at time, beating after each addition until very smooth. Add melted semi-sweet chocolate and beat until chocolate is well incorporated. Beat in whipping cream. Chop macadamia nuts coarsely.

Fold in chopped nuts and white chocolate by hand.

Pour into prepared chocolate crust. Bake at 350 F for 5 mins. Reduce oven temperature to 325 F and bake 35 to 40 mins more. Cool on wire rack for 2 hours. Refrigerate several hours or overnight before unmolding.

FOR GANACHE, heat whipping cream to simmering in a saucepan. Remove from heat and whisk in bittersweet chocolate chips. Whisk until chocolate is completely meltd and mixture is smooth. Refrigerate until thoroughly chilled, preferably overnight. Whip chilled mixture gently until soft peaks form. Do not overmix. Smooth whipped ganache evenly on top of cheesecake. (Extra ganache may be frozen for later uses or enjoyed as an ice cream topping). Decorate cake with toasted macadamia nuts and/or chocolate shavings, if desired.

Makes one 9- or 10-inch cake.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-02-95 (22:59) (159) Fido: Cooking

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