So, this week I was struggling to decide what to put on this blog - everything in my cookbooks looked so delicious - so I gave my dad my cupcake book and Macadamia White Chocolate Cheesecakes was what he chose!
My grandparents tried this recipe and they enjoyed them as much as me! The base consists of only digestive biscuits and butter which is pressed into twelve separate cupcake cases and it's covered by the thick cheesecake filling, poured in using a measuring jug for an even amount of mixture in each case as well as for practicality.
Whilst most of the cheesecakes set in the fridge, this is a different type and it is baked in the oven, before its placed in the fridge to rest for at least three hours. During the time you wait for the cheesecakes to set completely, the macadamia praline is to be made. It tastes amazing even though it's only made from three ingredients! I found that the recipe made more praline than was needed,so the extra could be given as small gifts to relatives at, for example, Christmas.
These cheesecakes whilst rich, are very moreish and it was difficult to save the four for everyone who wasn't there when they were ready to eat! Please enjoy them if you decide to make them!
Macadamia White Chocolate Cheesecake - From "Making Cupcakes With LOLA"
Making Time - About 1hr, plus chilling time
Cooking Time - 35mins
Ingredients -
Base
- 100g digestive biscuits
- 1 1/2 Tbsp butter, melted
Filling
- 130g White Chocolate, finely chopped
- 160g Cream Cheese
- 140g Marscapone
- 2 1/2 Tbsp Caster Sugar
- 1 Tsp Vanilla Essence
- 2 Eggs
- 2 Tbsp Sour Cream
Macadamia Praline
- 210g Shelled Macadamia Nuts
- 210g Caster Sugar
- 20g Butter
1. Preheat the oven to 170 Degrees Centigrade/325 Degrees Fahrenheit/ Gas Mark 3.
2. Mix the crushed digestive biscuits with the melted butter. Place about a teaspoon of this into each muffin case of a pre-prepared muffin tray - enough to cover the base of the case. Press down slightly with the back of a spoon.
3. Put the chocolate in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts. Remove from the heat and set aside. Put the cream cheese, marscapone, sugar and vanilla in a mixing bowl and beat with an electric hand mixer on medium speed.
4. Add the eggs, one at a time, and beat between each addition. Reduce the speed to low and slowly add the melted chocolate, then increase the speed to medium to finish beating. Finally, stir in the sour cream.
5. Transfer the mixture to a jug/pitcher and pour into the muffin cases over the bases. Bake in the preheated oven for 20-25 mins or until set and just firm to the touch. The cakes will rise and feel springy. Remove from the oven and let cool for about 30 mins in the muffin. They sink slightly in this time. Carefully remove from the muffin pan and place in the fridge for at least 3 hours or overnight before applying the praline topping.
6. For the Praline - Preheat the oven to 170 Degrees Centigrade/325 Degrees Fahrenheit/ Gas Mark 3. Put the macadamias on a baking sheet and roast in the preheated oven for 5-10 mins.
7. Meanwhile, scatter the sugar evenly over the base of a heavy-based saucepan and set over a medium heat. Do not stir. When it has melted and started to turn amber in colour, remove from the heat and add the butter and roasted nuts. Pour onto the prepared, lined baking sheet. As soon as the mixture has cooled down and set, chop it into chunks with a sharp knife. Put a chunk of praline on top of each chilled cupcake. They will keep in the fridge for 3-4 days.
3. Put the chocolate in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts. Remove from the heat and set aside. Put the cream cheese, marscapone, sugar and vanilla in a mixing bowl and beat with an electric hand mixer on medium speed.
4. Add the eggs, one at a time, and beat between each addition. Reduce the speed to low and slowly add the melted chocolate, then increase the speed to medium to finish beating. Finally, stir in the sour cream.
5. Transfer the mixture to a jug/pitcher and pour into the muffin cases over the bases. Bake in the preheated oven for 20-25 mins or until set and just firm to the touch. The cakes will rise and feel springy. Remove from the oven and let cool for about 30 mins in the muffin. They sink slightly in this time. Carefully remove from the muffin pan and place in the fridge for at least 3 hours or overnight before applying the praline topping.
6. For the Praline - Preheat the oven to 170 Degrees Centigrade/325 Degrees Fahrenheit/ Gas Mark 3. Put the macadamias on a baking sheet and roast in the preheated oven for 5-10 mins.
7. Meanwhile, scatter the sugar evenly over the base of a heavy-based saucepan and set over a medium heat. Do not stir. When it has melted and started to turn amber in colour, remove from the heat and add the butter and roasted nuts. Pour onto the prepared, lined baking sheet. As soon as the mixture has cooled down and set, chop it into chunks with a sharp knife. Put a chunk of praline on top of each chilled cupcake. They will keep in the fridge for 3-4 days.
