MACADAMIA CHEESECAKE
1-1/3 cups finely crushed vanilla wafters (about 35)
1/2 cup flake coconut
1/2 cup finely chopped, toasted macdamia nuts
1/3 cup butter or margarine , melted
2 8-ounce packages cream cheese , softened
1 8-ounce tub cream cheese with pineapple
1 cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
1 egg yolk
1/3 cup finely chopped, toasted macadamia nuts
Toasted coconut
Sliced carambola (star fruit) (optional)
For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the
1/2 cup nuts, and melted butter or margarine. Press mixture evenly on
the bottom and 1 inch up the sides of a 9-inch springform pan. Set
aside.
For filling, in a large mixing bowl beat cream cheeses with an electric
mixer on high speed till smooth. Add sugar, beating on medium to high
speed till well combined. Beat in vanilla and lemon juice. Add whole
eggs and egg yolk all at once. Beat on low speed just till combined.
Stir in the 1/3 cups nuts.
Pour filling into the crust-lined pan. Place the pan on a shallow baking
pan on the oven rack. Bake in a 350* F. oven for 45 to 50 minutes or
till the center appears nearly set when shaken. Remove springform pan
from baking pan. Cool on a rack for 15 minutes. Use a small metal
spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove
sides of pan. Cool 1 hour; cover and chill at least 3 hours.
Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool as
directed, cover, and chill. To serve, top with coconut and carambola
slices as desired.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
