Cheesecake with Macademia Crust

Shinigami · Cheesecake with Macademia Crust

Cheesecake with Macademia Crust

Crust:
1 cup ground salted roasted macademias
4 Tbsp. unsalted butter
1 TBS Splenda
1 tsp cinnamon

Filling:
2 1/2 lbs. cream cheese, at room temperature
pinch of salt
2 cup granular Splenda
1/2 cup sour cream
1 TBS fresh lemon juice
1 TBS pure vanilla extract
2 large egg yolks
6 large eggs

Crust:
Melt the butter. Add the remaining ingredients and mix. Pat evenly into the bottom of a 9" springform pan.
Place in the fridge until firm.

Set oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth.
Add the Splenda, sour cream, lemon juice and vanilla and process or beat until combined.
Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two.
Remember to scrape the bowl frequently while you are mixing.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet. (or a sheet of aluminum foil) The butter sometimes leaks out the bottom until it starts to set.
Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours.
It'll still look jiggly in the middle!
Transfer to a cooling rack.
After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan.
Continue cooling to room temperature. Chill and chow down!

Heather

How much are you supposed to eat in one sitting? I have a feeling I wouldn't be able to share.... Laugh

Hellistile

bleublonde

This sounds SO good! I agree with Heather, though--very little if any sharing! Wink

Shinigami

I'd say about 8-10 servings per cake.

Let it cool COMPLETELY in the fridge, though. If you try to eat it warm, it tastes kinda egg-y and not as creamy as it should!

Without a crust should be fine. You aren't baking the crust at all, so it shouldn't change the timing.

You use a spring form pan.