White Chocolate Mango Cheesecake With Macadamia Crust And Wild Berry Compote Recipe

ingredients

Macadamia Crust
1 tablespoon simple syrup
1 1/2 cup macadamia nuts, coarsely chopped
1/2 cup graham cracker crumbs
3 tablespoons brown sugar

Cheesecake
8 tablespoons melted white chocolate
1 tablespoon unsalted butter
4 packages (8 ounce size) cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
4 tablespoons sour cream
2 cups cooked, pureed mango

Wild Berry Compote
2 pints ripe wild berries
1/2 cup sugar
1 teaspoon vanilla extract
1 medium orange, juice and zest of

directions

For Crust: Combine simple syrup, macadamias, graham cracker crumbs and brown sugar. Set aside.

To Assemble: In a double boiler, melt the chocolate (or microwave it in a glass bowl). Grease a 12-inch springform pan with butter and line the outside bottom of pan with foil for a tight seal. Set aside.

Place crust mixture into the bottom of pan and press firmly. In the large bowl of an electric mixer, cream together cream cheese and sugar. Slowly add eggs, one at a time, beating well after each addition.

On low speed, mix in vanilla and creme fraiche or sour cream. Add melted chocolate. Mix. Add pureed mango. Pour batter into prepared pan.

Fill a roasting pan with about 2 to 3 inches of warm water. Place cheesecake in the water bath and place pan on center rack of oven. Bake at 300 degrees F for 45 minutes to an hour. It's done when toothpick inserted in center comes out dry.

Turn off oven, open the door slightly and let cheesecake cool in the oven for 1 hour. Refrigerate for 2 to 3 hours.

nutrition data

Nutritional data has not been calculated yet.