Macadamia White Chocolate Cheesecake: Creamy, Nutty, Deliciously little cheesecake.

Imagine that when you eating this, you will get many feeling all at once, soft and creamy with crunchy and nutty, well, this is the one.

Macadamia White Chocolate Cheesecake

I just got this book last month,......................... and it's very good ^^. I have a feeling that cupcake books are all the same, but with this one, there are a lot of interesting variation, and each one makes me want to try it.
I post some photos of the book in my page, you can have a look at it,.............
The one that I show you today is " Macadamia White Chocolate Cheesecake", little cheesecake is very easy to make, hehe, because you just beat all the ingredients together, pour into the paper case and yes, waiting for it to be done. No water bath, at all! And you don't have to worry about the finished cake, it will sink away, haha (well, I think it use this word at lot, but baking and knowing that it will turn out like this, you will feel better right?).
But this little cake will be very special by the nutty macadamia praline, and it's very easy to make too. 
The taste of the cheese cake is softer than other recipe, because it contains the Mascarpone cheese and the white chocolate, it becomes creamier. When eating with the praline, the contrast of taste and texture turn into great combination.
Serve it with a cup of hot tea to reduce the richness of the cake, I think it's one of the best cheesecake for me.

Macadamia White Chocolate Cheesecake

Makes 12

Base
100g ............................... Digestive biscuits or crackers, crushed
1 1/2tbsp ....................... Butter melt
Filling
130g ................................ White chocolate, chopped
160g ................................ Cream cheese
140g ................................ Mascarpone cheese
2 1/2tbsp ........................ Caster sugar
1tsp .................................. Vanilla extract
2 ....................................... Eggs
2tbsp ................................ Sour cream
Macadamia praline
210g ................................. Macadamia nuts
210g ................................. Caster sugar
20g ................................... Butter


Preheat the oven to 150°C.
Line 12 muffin tins with muffin cases.

 Mix crackers with the melted butter.
Place about a teaspoon of the mixture into each muffin case. Press down slightly with the back of the spoon.

Put the chocolate in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Stirring until the chocolate melts. Remove from the heat and set aside.
Put the cream cheese, mascarpone, sugar and vanilla in a mixing bowl and beat until combine.
Add the eggs, one at a time, beat well after each addition.
Using low speed, slowly add the melted white chocolate, then increase the speed to medium, beat until combine. Finally stir in the sour cream.

 Pour the mixture into the muffin case.
Bake for 25-35 minutes or until set and just firm to the touch.
The cake will rise and feel springy.
Remove from the oven and let cool for about 30 minutes in the muffin pan. They will sink slightly during this time.
Carefully remove from the muffin pan and refrigerate the cupcakes for at least 3 hours or overnight before applying the praline topping.

Preheat the oven to 170°C.
Line the baking sheet with non-stick baking paper.
Put the macadamia on a baking sheet and roast for 5-10 minutes.
Meanwhile, scatter the sugar evenly over the base of the heavy-based saucepan and set over medium heat. Do not stir. When it has melted and starts to turn an amber color, 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 cupcakes.

Macadamia White Chocolate Cheesecake

Macadamia White Chocolate Cheesecake: 

Creamy, Nutty, Deliciously little cheesecake.