Macadamia Nut Cheesecake
Cream in small bowl with electric mixer until light and fluffy:
- ½ cup butter
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 cup flour
Press onto bottom of 9″ springform pan; prick bottom with fork.
Bake at 325 degrees for 25 minutes or until edges are light brown.
Beat with an electric mixer until light and fluffy.
- 4 (8-oz) packages Philadelphia Brand cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 4 eggs
Blend in melted 12-ounces white chocolate. Stir in ¾ cup chopped macadamia nuts into batter.
Bake 325 degrees; 55-60 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours.
From “Favorite Brand Name Best-Loved Recipes – Collector’s Edition”, copyright 1997, page 240.
A majestic macadamia nut tree grows among lush tropical plants and coffee trees on Smithfarms in Hawaii, the Big Island. Unfortunately for their nut loving customers, 2011 is the last year Bob and Cea will sell macadamia nuts. Go now to order. The delicious recipe and the nuts are worth it!
A macadamia nut has a very hard shell. Bob’s luscious lime sits beside it.
You’ll find a hapuu (tree fern) frond growing among the Smiths’ coffee trees. It has nothing to do with macadamia nuts or coffee. I had to share because it’s so unusual!