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Macadamia Brittle Cheesecake




Source of Recipe


Internet


List of Ingredients




1 cup roasted macadamia nuts
2 cups sugar
2 cups graham cracker crumbs
1/2 teas cinnamon
1/4 cup melted butter
4 pkg (8 oz each) cream cheese
4 large eggs
1 teas grated lemon peel
1 teas lemon juice
1/2 teas grated lime peel
1 teas lime juice
1 teas vanilla
1/4 cup plus 1 tab macadamia nut-flavor liqueur (opt)
2 cups sour cream

Recipe



Coarsely chop nuts
Pour 3/4 cup sugar into 10-12" nonstick frypan
Shake often over high heat until sugar melts and turns golden; watch carefully
At once, stir in nuts, then immediately pour into a 12-14" sheet of foil
With a spoon, press mixture to flatten slightly
Let cook, then break brittle into about 1/4 - 1/2" chunks
If making ahead, store airtight up to 3 days
In a 10" cheesecake pan with removable rim at least 2 1/2" tall, mix cracker crumbs, 1/4 cup sugar, cinnamon & butter
Press crumb mixture evenly over the bottom and up the side of pan
In a bowl, beat cream cheese and eggs with a mixer until smooth
Add 3/4 cup sugar, lemon & lime peels, lemon juice & lime juices, vanilla and 1/4 cup liqueur; beat until smooth
Stir in 1 1/2 cup of the nut brittle
Pour into crust-lined pan
Bake in a 325° oven until center barely jiggles when cake is gently shaken, about one hour
Meanwhile, mix sour cream with 1/4 cup sugar and 1 tab liqueur
Spoon onto hot cheesecake and gently spread over top
Return to oven and bake until sour cream is set when gently shaken, 10-15 minutes longer
Run a thin-bladed knife between cake and pan rim, sprinkle remaining nut brittle onto cake, and cut into wedges

Note: If the macadamia nuts are salted, pour onto a cloth and rub briskly with cloth before using