Time 1h30m Yield 12 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine the wafer crumbs, nuts and sugar; stir in butter and almond extract. Press onto the bottom of a greased 10-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°., In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs; beat on low speed just until combined. Remove 1 cup and set aside. Stir melted white chocolate into remaining cream cheese mixture; beat just until combined. Pour over crust., In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Stir in reserved cream cheese mixture; drop by spoonfuls over filling. Cut through filling with a knife to swirl chocolate mixture. , Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer., In a saucepan over low heat, melt semisweet chocolate with cream; stir until smooth. Cool slightly. Spread over cheesecake. Cool on a wire rack for 10 minutes. Refrigerate for 4 hours or overnight. , Refrigerate leftovers. Garnish with chocolate shavings and macadamia nuts.
Time 35m Yield 1 (9 to 10-inch) pie or cheesecake crust Number Of Ingredients 6 Steps:
In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine. Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
Time 1h15m Yield 1 cheesecake Number Of Ingredients 14 Steps:
Preheat oven to 400°. For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan. Bake 10-15 minutes. Reduce oven temperature to 350°. For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs. Beat on high speed with electric mixer until well blended and smooth,4 minutes. Pour mixture over crust. Bake at 40 minutes until set (not completely firm). Remove from oven and cool 10 minutes. For next layer, combine sour cream, sugar and vanilla extract. Spread over cake. Bake for 5 minutes and let cool. To make topping, mix cornstarch with cold water forming smooth paste. Stir in the berries and cook until thickened. Let cool and then spread on cheesecake. Cool 1 hour before serving.
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.
