2 lb Cream Cheese room temp
1 1/4 c Granulated sugar
Plus more for pan
6 tb Cornstarch
4 lg Eggs
2 lg Egg yolks
1/2 c Heavy (whipping) cream
1 tb Pure vanilla extract
2 c Macadamia nuts
Coarsely chop nuts and place in shallow pan in preheated 400 degree
oven. Watch carefully as nuts will burn VERY quickly; toasted until
golden. Set aside.
Let oven cool down.
Grease a 10 inch springform pan lightly with butter and dust with some
granulated sugar. Heat oven to 325.
In heavy duty mixer, blend cream cheese, 1 1/4 cups sugar and the
cornstarch. Mix in eggs and egg yolks , scrape bowl well, then slowly
add cream and vanilla. Pour batter into prepared pan and top with
toasted nuts. Place springform pan in larger pan with at least two
inches of water. (This is a water bath; it prevents coloration of
cheesecake edges and helps prevent cracks on the top of the
Bake one hour and 20 minutes OR until a straight knife inserted into
the center comes out clean. Cool in pan 30 minutes, then refrigerate
overnight or at least four hours before removing from pan.
Invert cheesecake onto platter and release the spring form pan. Pry
bottom of pan from the cake then carefully flip the cheesecake over
onto another serving plate.
Refrigerate until ready to serve.
Serve with butterscotch or caramel sauce.
Prize winner from Chef John Neault, 1995 Sweet Deal Non Chocolate
Columbia Flier April 18, 1996