White Chocolate and Macadamia Cheesecake with Caramel Sauce is another unique creation here at Ang Sarap. It is basically a cheese cake flavoured with macadamias, white chocolate and caramel.
- 2 cups crushed Graham crackers
- 3 tbsp unsalted butter
- 2 1/2 packs cream cheese, softened
- 1/2 cup powdered sugar
- 2 1/2 cups thickened cream or whipped cream, chilled
- 4 tsp unflavoured gelatine
- 2 tbsp hot water
- 1/2 cup white chocolate chips
- 1/2 cup roasted unsalted macadamia nuts, roughly chopped
- caramel sauce
- roasted unsalted whole macadamias nuts
- roughly chopped roasted unsalted macadamia nuts
- Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
- Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
- Chill in fridge for around 20 minutes.
- Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
- Melt white chocolate in a double boiler then mix this together with the cream cheese mixture
- Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
- Now add thickened cream and chopped roasted unsalted macadamia nuts then fold until it’s evenly mixed.
- Pour over the prepared crust.
- Top it with whole and chopped roasted unsalted macadamia. Refrigerate for at least 6 hours before serving.
- Before serving drizzle caramel sauce and chocolate shavings on top then serve.
Even though white chocolate isn’t my first love, I DO think I might be able to force myself to try a bit of this amazing treat… it looks spectacular!!!!
Absolutely gorgeous, and it’s funny because it’s also a sort of tradition for my husband and I to bake a cheesecake for the Nochebuena. We’ve spent most of our Christmas together out of Spain and have made up for the lack of traditional sweets and chocolates by coming up with our own expat tradition. I’ve never prepared a no-bake cheesecake and this looks just perfect, I’ll be definitely giving it a try… maybe for the Nochevieja!
By the way, that was me. I forgot to log out and comment as myself.
Raymund that is a work of art!
A dangerous work of art if I may add! If they could place a picture in the dictionary for the word irresistable…this would be it!
Oh wow… you are really expert in savory and sweet food, Raymund! This is just a stunning cake! I love the drizzling caramel sauce over the cheesecake. That’s so yummy!!!
Holy cow that looks decadent and rich! I have no doubt that this was a hit. It’s so beautifully prepared. My kids would be trying to get at this all day long!
That looks amazing! We always have cheesecake at our gatherings as well, this is definitely going on my to try list.
May I know if you whipped the heavy cream before adding it in with the other ingredients or did you add it in in it’s liquid form. Thank you.
If I use whipping cream or heavy cream yes I do whip it, but if you used thickened there is no need to whip.
This looks decadent and I have added it to my Mouth Watering Mondays. Come on over to see at http://www.noshingwiththenolands.com Have a great day!! Cheers, Tara
This looks amazing! I’m wondering though, how big are whole Macadamia nuts? I’ve never seen them sold whole anywhere, and they look rather large in the picture. Thanks!
The size is in between cherries and blueberries
Your cheesecake looks amazing !!! Thanks so much for sharing 😉
Hi this is such a nice cake.. i wish to try on it ^^
May I know how many gram is 2 1/2 packs cream cheese?
thank you so much =D
1 pack of cream cheese here is 250 grams so 2.5 would be 625g.
thank you so much
i will try it next week ^^
hello i think you are a cheesecake expert, so i need your advice… which is better a baked cheesecake or no bake?? and is this taste tangy or just the right amount of sweetness that cream cheese won’t be too much esp. for non “cheese” eaters! thank you so much!
Thanks for the kind comments. Anyways on your question it all depends on personal preference I like the taste of no bake cheesecakes rather than the baked ones and if you like something that can hide the cheesiness then choose a fruity cheesecake. Search for my mixed berries cheese cake or blueberry cheese cake they are a hit with friends and family. Its also light and tarty, I even made a non cheesecake eater love it (BTW he is a readers husband).
Btw the taste of this one is not too sweet
thanks for that response! can i ask why you prefer “no bake” towards “baked”? we are having a party and i’m planning to make a white choc cheesecake and a blueberry one. so now i’m thinking on making a “no bake” blueberry while a “baked” white choc cheesecake.
I feel like the non baked ones are smoother in texture hence my choice, anyways thats just me 🙂
can i use chocolate syrup instead of caramel sauce??
Yes you can 🙂
Hi, i like to know, how many grams need when you say one pack of cream cheese.
1 pack is 250g
I was wondering if you are able to freeze the cheese cake for a couple of days (without the toppings) before it is needed or will it keep in the fridge for 3/4 days?
Hi Charlotte yes you can, most cheesecakes you can freeze them for a week. Some toppings like the sauce can go in as well.