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Ингредиенты
- 1 c. roasted macadamia nuts
- 2 c. sugar
- 2 c. graham cracker crumbs
- 1/2 tsp grnd cinnamon
- 1/4 c. melted butter or possibly margarine - (1/8 lb)
- 4 pkt cream cheese - (8 ounce ea)
- 4 lrg Large eggs
- 1 tsp grated lemon peel
- 1 tsp lemon juice
- 1/2 tsp grated lime peel
- 1 tsp lime juice
- 1 tsp vanilla
- 1/4 c. macadamia nutuflavor liqueur plus
- 1 Tbsp. macadamia nutuflavor liqueur (optional)
- 2 c. lowfat sour cream
Инструкции
- Coarsely chop nuts.
- Pour 3/4 c. sugar into a 10- to 12-inch nonstick frying pan. Shake pan often over high heat till sugar melts and turns golden brown, 5 to 8 min; watch carefully. At once, stir in nuts, then immediately pour onto a 12- to 14-inch sheet of foil. With a spoon, press mix to flatten slightly. Let cold, then break brittle into about 1/4- to 1/2-inch chunks. If making ahead, store airtight up to 3 days.
- In a 10-inch cheesecake pan with removable rim at least 2 1/2 inches tall, mix cracker crumbs, 1/4 c. sugar, cinnamon, and butter. Press crumb mix proportionately over the bottom and 1 1/2 to 2 inches up sides of pan.
- In a bowl, beat cream cheese and Large eggs with a mixer till smooth. Add in 3/4 c. sugar, lemon peel and juice, lime peel and juice, vanilla, and 1/4 c. liqueur; beat till smooth. Stir in 1 1/2 c. of the nut brittle. Pour into crust-lined pan.
- Bake in a 325 degree oven till center barely jiggles when cake is gently shaken, about 1 hour.
- Meanwhile, mix lowfat sour cream with 1/4 c. sugar and 1 Tbsp. liqueur. Spoon onto warm cheesecake and gently spread to cover top. Return to oven and bake till lowfat sour cream is set when gently shaken, 10 to 15 min longer.
- Run a thin-bladed knife between cake and pan rim. Chill cake till cold, at least 3 hrs. Serve, or possibly cover and refrigerateup to 2 days.
- Remove pan rim, sprinkle remaining nut brittle onto cake, and cut cake into wedges.
- This recipe yields 20 to 24 servings.
- Comments: Retired chef Pat Allen of Pahoa, Hawaii, is a cheesecake genius who uses the Islands' macadamias in this lavish creation. If the nuts are salted, pour onto a cloth towel and rub briskly with the fabric before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 454 | |
| Calories from Fat 172 | 38% |
| Total Fat 19.6g | 25% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 341mg | 14% |
| Potassium 163mg | 5% |
| Total Carbs 65.33g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 44.08g | 29% |
| Protein 5.94g | 10% |
