Macadamia Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/3 cups finely crushed vanilla wafers (about 35)
• 1/2 cup flaked coconut
• 1/2 cup finely chopped toasted macadamia nuts
• 1/3 cup butter or 1/3 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container cream cheese with pineapple
• 1 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 2 large eggs
• 1 large egg yolk
• 1/3 cup finely chopped toasted macadamia nuts
• 1/4 cup toasted coconut
• 1 sliced carambola (star fruit) (optional)

Recipe

• 1 for crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
• 2 press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
• 3 set aside.
• 4 for filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
• 5 add sugar, beating on medium to high speed until well combined.
• 6 beat in vanilla and lemon juice.
• 7 add whole eggs and egg yolk all at once.
• 8 beat on low speed just until combined.
• 9 stir in the 1/3 cups nuts.
• 10 pour filling into the crust-lined pan.
• 11 place the pan on a shallow baking pan on the oven rack.
• 12 bake in a 350 degree f oven for 45 to 50 minutes or until the center appears nearly set when shaken.
• 13 remove springform pan from baking pan.
• 14 cool on a rack for 15 minutes.
• 15 use a small metal spatula to loosen crust from side of pan.
• 16 cool 30 minutes more.
• 17 remove sides of pan.
• 18 cool 1 hour; cover and chill at least 4 hours.
• 19 sprinkle with toasted coconut.
• 20 if desired, top with several carambola slices.
• 21 makes 12 servings.
• 22 make-ahead tip: up to 1 day ahead, make and bake cheesecake.
• 23 cool as directed, cover, and chill.
• 24 to serve, top with coconut and carambola slices if desired.