Make and share this Macadamia Cheesecake recipe from Food.com.
Provided by Kaccy G.
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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 until smooth.
- Add sugar, beating on medium to high speed until well combined.
- Beat in vanilla and lemon juice.
- Add whole eggs and egg yolk all at once.
- Beat on low speed just until 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 degree F oven for 45 to 50 minutes or until 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 side of pan.
- Cool 30 minutes more.
- Remove sides of pan.
- Cool 1 hour; cover and chill at least 4 hours.
- Sprinkle with toasted coconut.
- If desired, top with several carambola slices.
- Makes 12 servings.
- 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 if desired.
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Alejandro Vazquez
[email protected]Overall, this was a good cheesecake recipe. It was easy to follow and the cheesecake turned out delicious. I would definitely recommend it.
Babu Reyyan
[email protected]The cheesecake was good, but I think it could have been better if I had used a different type of macadamia nuts. The ones I used were a bit too dry and didn't add much flavor.
arif ahmmed
[email protected]I had some trouble with the crust. It was a bit too crumbly and fell apart when I tried to press it into the pan. I think I might have needed to add more butter.
jdrockytop
[email protected]This cheesecake was a bit too sweet for my taste. The crust was good, but the filling was a bit too dense and sweet. I think I would have preferred a lighter cheesecake.
Jayshree Gounden
[email protected]This cheesecake is amazing! The macadamia nuts add a unique and delicious flavor to the cheesecake. The crust is also perfect. I will definitely be making this again.
Showrov Hasan
[email protected]Overall, this was a good cheesecake recipe. It was easy to follow and the cheesecake turned out delicious. I would definitely recommend it.
Artem Horoshilov
[email protected]The cheesecake was good, but I think it could have been better if I had used a different type of macadamia nuts. The ones I used were a bit too dry and didn't add much flavor.
Muhammad Makhzumy
[email protected]I had some trouble with the crust. It was a bit too crumbly and fell apart when I tried to press it into the pan. I think I might have needed to add more butter.
Xander Leigh
[email protected]This cheesecake was a bit too rich for my taste. The crust was good, but the filling was a bit too dense and sweet. I think I would have preferred a lighter cheesecake.
Ghulam mujtaba
[email protected]I was looking for a new cheesecake recipe to try and I'm so glad I found this one. The macadamia nuts add a unique and delicious flavor to the cheesecake. The crust was also perfect. I will definitely be making this again.
Hina Noor
[email protected]This cheesecake was delicious! I followed the recipe exactly and it turned out perfect. The crust was crispy and the filling was smooth and creamy. The macadamia nuts added a nice crunch and flavor. I would definitely recommend this recipe.
Bonginkosi Zulu
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he had ever had. The macadamia nuts were a nice touch and added a unique flavor. I will definitely be making this again.
Manuel infante
[email protected]This macadamia cheesecake was a hit at my party! The crust was the perfect balance of buttery and crumbly, and the cheesecake filling was smooth and creamy. The macadamia nuts added a nice crunch and flavor. I will definitely be making this again.