The other day I was sitting with a friend during her own food photo shoot for a international critically acclaimed newspaper, and she reminisced about the first food she tasted of mine over a decade ago. It was cheesecake which she loved. It got me to thinking I haven’t made one in a while. While I love to bake , I’m not a frantic baker as Certain Someone and I prefer the savory side . But every now and then I knock a dessert out of the park he loves, like my trifles or puddings. It’s no wonder he enjoyed this creation too. If you have some boxes of Girl Scout Samoas, obligatorily procured a few month ago from co-workers, some macadamias in the freezer, and cream cheese and eggs, this recipe is for you. Rather than use cream or sour cream in this cake I decided to add coconut to the theme by using Cream of Coconut, which is thicker and sweeter than coconut milk.
Tips and Facts
- Cheesecake dates back to the 14th century and can take on so many sweet or savory forms. It’s a comforting favorite enjoyed all over.
- If you don’t want to make a whole cake, make smaller ones in cupcake liners.
- Cheesecakes freeze well.
- Some things to remember, spingforms can leak. I tightly wrap mine in Food Service Film which is then submerged in the water bath the cake cooks in.
- I used an 8 inch spring form pan for this recipe.
- Use a silpat or lightly buttered/ oiled parchment paper to pour out your caramel and macadamias to harden.
- The oiliness of the macadamia nuts results in the no need of butter for the crust.
- Crust
- 1 cup Macadamia Nuts
- 7.5 oz package of Girl Scout Samoas
- ½ cup sugar
- 1 tsp vanilla
- Cheese Cake
- 3 packages of 8 oz cream cheese room temperature
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs room temperature
- 15 oz can of Cream of Coconut
- 1 tbsp. Dark Rum ( optional)
- Candied Macadamia Nuts
- ½ cup sugar
- 1 tbsp water
- ½ cup Macadamia Nuts
- sea salt
- Preheat oven to 350 F.
- Boil about 4 cups or more of hot water for your water bath. It should be enough to cover pan midway while baking in a larger pan.
- In a blender pulverize the Macadamia nuts, sugar, and Samoas cookies in small batches. The nuts will turn buttery if over processed.
- Stamp the crust mixture into the springform pan.
- Wrap springform pan in foodservice film or foil tightly.
- Set aside.
- In a stand mixer on medium speed cream the cream cheese ,sugar, and vanilla extracts.
- Add the eggs , one at time.
- Be sure to scrape down sides to make sure mixture is thoroughly incorporated.
- Add the cream of coconut. Cream of Coconut can solidify and that's ok, it will blend into the cream cheese mixture.
- Add Dark Rum.
- Continue to mix for approximately 2 more minutes until mixture is smooth.
- Pour mixture into springform pan.
- Tap out on counter to release and air bubbles.
- Place in the water bath and bake for around 50 minutes until golden. Cake should be a little jiggly and have risen a tiny bit. Turn of oven and let cake sit in oven for another hour .
- In a heavy bottomed pan add the ½ cup sugar and water.
- Turn heat to high.
- Do not stir as it will crystalize.
- Allow the water and sugar and water to darken to into caramel color. Don't over cook.
- Remove from heat immediately once its browning as it will burn.
- Immediately add the macadamia nut, swirl to coat and drop onto a baking sheet lined with a Silpat or lightly oiled parchment paper.
- Sprinkle with sea salt
- Let cool until hardened.
- Once hardened chop up
- Remove Cake from oven and allow to cool more.
- Refrigerate several hours or overnight.
- Release from Springform pan and top with candied macadamia nuts.