Mrs Field's Chocolate Macadamia Cream Satin Cheesecake

Title:
Mrs Field's Chocolate Macadamia Cream Satin Cheesecake

Yield:
12 Servincs

Categories:
Cheesecake,
Chocolate,
Nut




Ingredients:





          


     1 c  All-purpose flour


 1 1/2 ts Baking soda


     1 ts Salt


   3/4 c  Light brown sugar; packed


   3/4 c  White sugar


   1/2 c  Salted butter; softened


   1/4 c  Unsweetened cocoa powder


   1/4 c  Boiling water


     2 lg Eggs; beaten


     1 ts Pure vanilla extract


     1 c  Buttermilk


          


   1/4 c  White sugar


    14 oz Cream cheese; at room temp


     1 lg Egg


     1 lb White chocolate


 2 1/2 ts Unflavored gelatin


     2 tb Cold water


     1 c  Whipping cream


     3 tb Pure vanilla extract


          


     4 c  (24 oz) unsalted Macadamia


          -or Cashew nuts


   1/4 c  Cocoa powder


   1/4 c  Confectioner's sugar


   1/2 c  Whipping cream (optional)


     1 oz Dark or white chocolate


          -(optional)






 To make the Cake: Preheat oven to 350oF. Grease and flour an 8- or 9- inch


 springform pan.


 


 In a medium bowl, combine flour, baking soda and salt. Mix well with a wire


 whisk and set aside.


 


 In large bowl combine sugars with an electric mixer on medium speed. Add


 butter and beat to form a grainy paste.


 


 In small bowl combine cocoa powder and boiling water, and stir until


 smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend well


 to form a smooth batter., Alternately add the flour mixture and the


 buttermilk to the batter. Blend at low speed just until combined.


 


 Pour into prepared pan. Bake 25-35 minutes or until a knife inserted into


 the middle of the cake comes out clean. Leaving the cake in the pan, cool


 to room temperature, then refrigerate to make slicing easier.


 


 To prepare the filling: In medium bowl with an electric mixer and clean


 beaters, beat the sugar and cream cheese until well blended. Add egg and


 beat until light and fluffy.


 


 Next melt white chocolate in a double boiler. While chocolate is melting,


 in a small metal bowl sprinkle gelatin over the cold water. Let gelatin


 bloom for 5 minutes, then dissolve it over a double boiler until clear and


 smooth.


 


 Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating


 continuously at medium speed until smooth. (If you beat it too fast, the


 gelatin will stick to the sides of the bowl.) Add whipped cream to the


 mixture and blend until smooth. With a rubber spatula, fold the white


 chocolate and vanilla into the cake batter thoroughly.


 


 To assemble cake and filling: Remove sides of springform pan. Cut cake into


 2 layers and set the top layer aside. Replace sides of the springform pan,


 leaving bottom layer of cake in pan. Pour filling over bottom cake layer.


 Carefully place the other cake layer on top of the filling. Refrigerate for


 several hours. When filling is firm, remove sides of pan and place the cake


 on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top


 if desired, add rosettes of whipped cream, chocolate shavings and more


 Macadamia nuts. Refrigerate until ready to serve.


 


 From: Karen Haigh - Originally from Mrs. Fields Cookie Book


 


 Busted and entered for you by: Bill Webster


 Posted to MM-Recipes Digest V4 #291 by Bill Webster 


 on Nov 08, 1997