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White Chocolate Cheesecake – from Susan Jamieson
1-1/2 c. chopped macadamia nuts
2 tbsp. butter
1-2 tbsp. sweetener
Combine, press into 9" springform pan. Bake @ 325 for 8-10 min.
3 x 8oz. pkgs. cream cheese
1/2 c. splenda
1/2 tsp. vanilla - mix till well blended. Then add
3 eggs -- one at a time, beating well after each. Then add
8 oz. white chocolate, melted (that's 6 Ross's chocolate white bars)
Pour over crust, bake @ 250 for 1hr +. Then, turn off the oven, open
the door a bit, and let sit in the oven as it cools. Cooking at this low
temperature for a longer period of time, means it won't crack! Looks
a lot better when you serve it!
Chill before serving. I melted some of the Ross's Dark Chocolate and, using the tines of a fork, "flung" some very fine lines around on the top -- served it with mixed berries (thawed with a little Chambord and some sweetener), and whipped cream. Took it to a dinner party and every one loved it!
I've also made 2/3 the recipe, and, instead of a crust, put 1 macadamia
nut into the bottom of a tiny foil cup (mini muffin wrapper -- for chocolates),
then dropped a spoonful of the cheesecake on top. Baked on a cookie sheet.
These make bite-size sweets for low-carb eaters @ events where there is
only finger food.