Cheesecake with Macadamia
….This is the first time I made cheesecake and it is so gorgeous!! This is a cheesecake recipe I saved from Instagram to make it one day. The visual is perfect, but I was curious about the taste. This recipe is from @sseong_nh. The process of making it with a detailed recipe is not that difficult. A good recipe conveys the taste of the chef as it is. However, the task of making recipes is the most difficult thing in the world, and the older I get the more I realize. Cheesecake is a rich dessert dish made with cheese, typically cream cheese, although cottage cheese or even sour cream may be used, depending on the recipe. I used only cream cheese on it, which was my husband’s favorite. The texture of this dessert is extremely rich and creamy, and the taste can range from sweet to highly nutty. In most cases, it is made with a crumbly crust that is often created using crushed cookies or graham crackers. Allowing it to chill for a day will create a dessert with a rich, mature, complex flavor, and many people make it the day before it is needed. I couldn’t believe it even though I made it. JOHN loved this cheesecake….. Thank you so much @sseong_nh. My garden still has some strawberry flowers, so I used them as garnishes.
Servings: 7" cake pan
Time: 1 hour 30 minutes plus 3–4 hours for freezing cheesecake
Ingredients:
- 350 g cream cheese, leaved at room temperature before cooking
- 80 g sugar
- 1 egg + 1 egg yolk, beat well
- 100 g graham crackers, crushed
- 40 g unsalted butter, melted
- 1 cup macadamia
- 1/2 cup pistachio, toasted and chopped
- 1 tsp fresh lemon juice
- 1/2 cup muscovado
- 1/3 cup water
- sea salt to taste(2 pinches)
Cooking Instructions:
- Put the cream cheese into a bowl and add the sugar to mix them well with a spatula until the sugar is melted (can use a hand mixer).
2. Beat the eggs well and add the beaten eggs into the bowl to mix well.
3. Add the fresh lemon juice into the bowl to mix well. Set aside.
4. Put the graham cracker into a bag and crush the cracker with a mill evenly. Put the crushed cracker into a small bowl.
5. Add the melted butter into the cracker to mix well(it looks like sand).
6. Line the cake pan with parchment and place the mixed cracker onto the bottom of the cake pan(press lightly to fill evenly).
7. Pour the mixed cream cheese on top of the cracker. Flatten the surface of the top by tapping lightly.
8. Preheat the oven to 320 F. Place the cake pan onto a tray and pour some hot water(boiling)into the tray.
9. Cook in a preheated oven about 40–45 minutes.
10. After 45 minutes, turn off the oven heat and remove the cake pan onto a counter. Set aside for 30 minutes.
11. After cooling down, put the cheese cake(cover the cake with aluminum foil)into a freezer for 3 hours(it’s okay for 1 day).
12. Meanwhile, heat a pan with medium low heat and toast the pistachio lightly. Set aside to cool down.
13. After cooling down, chop the pistachio with a knife evenly(can use a blender). Set aside.
14. After 1 day, remove the cheesecake from the freezer onto a counter with a baking tray. Take out the cake pan and the parchment.
15. Sprinkle the chopped pistachio on top of the cheesecake well.
16. Heat a pan with low heat and add the muscovado into the pan to melt.
17. After melting the muscovado, add the water(divide into 2–3 times) into the pan to caramelize(keep an eye on this process!).
18. Add the macadamia into the pan and sprinkle 2 pinches of sea salt. Coat them well.
19. Put it on top of the cake when it is hot.
20. Add some garnishes(raspberry, blueberry, and strawberry flower)on top of the cheese cake. Set aside for cooling down.
21. After cooling down, keep it in a refrigerator and serve it cold.
You can also view this recipe on instagram.
