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FareShare Recipe Exchange:i White Chocolate Macadamia Nut Cheesecake Photo Recipe

A home-style FareShare Recipe Exchange:i White Chocolate Macadamia Nut Cheesecake Photo Recipe made with Regular Cream Cheese Softened, Sugar, Regular Sour Cream, Vanilla, and White Chocolate Melted. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 24 oz
• 1 1/2 cup
• 1/2 cup
• 2 tsp
• 6 oz
• 1/3 cup
• 1/3 cup
• 1 1/2 cup
• 3 tbsp
• 22 oz
• 1/4 cup

Method (preview)

1. 1

   Beat cream cheese until creamy.

2. 2

   Add white chocolate, sugar, sour cream, vanilla and beat.

3. 3

   Add eggs one at a time.

4. 4

   Avoid over beating of eggs.

5. 5

   Stir in Macadamia nuts.

6. 6

   Pour into crust in springform pan and then put in water bath and bake at 350F for 45 minutes or until set.

7. 7

   Spread Chocolate Ganache ( See Below ) over the top of the cooled cheesecake and down the sides if you wish.

8. 8

   Return to refrigerator so chocolate hardens.

9. 9

   When serving, drizzle raspberry sauce ( See Below ) over chilled dessert plates ( See Photo ).

10. 10

    Plate a serving, drizzle with a little more raspberry, add a few fresh raspberries to the cake or plate for garnish.

11. 11

    Thoroughly combine all ingredients in a bowl. Transfer and press evenly into a springform pan.

12. 12

    Add enough water to reserved juice to measure 1 cup.

13. 13

    Stir together sugar and cornstarch in 1-quart saucepan.

14. 14

    Stir in juice and raspberries.

15. 15

    Heat to boiling over medium heat.

16. 16

    Boil and stir 1 minute; strain.

17. 17

    Stir in liqueur.

18. 18

    Cool slightly before usning.

19. 19

    Refrigerate any remaining sauce.