When looking for a cheesecake recipe Dave came across one called The Ultimate Cheesecake by Tyler Florence from the Food Network. We decided with a name like that we had to try it out and here is our adapted version with a few modifications.
I like to use individual tart shells for a more personalized dessert. Also, if pressed for time, you can always use ReadyCrust graham cracker pie crusts in their own aluminum trays. We then sprinkled the interior of each with a little cinnamon, dropped the eggs to two and topped each with some toasted crushed macadamia nuts and a drizzle of homemade Caramel Sauce.
Lemon Macadamia Nut Cheesecake
- 1 8-ounce block of cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- 12 Mini ReadyCrust graham cracker pie crusts
- 1 tbsp cinnamon
- Preheat oven to 325°.
- Sprinkle the cinnamon on the insides of each crust.
- In a bowl using an electric mixer, beat the cream cheese on low speed for 1 minute until slightly fluffy. The cream cheese will clump around the mixer blades, but use a spatula periodically to clean and continue mixing.
- Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Pour the filling into the mini graham cracker crusts.
- Next they go into a water bath. Place them in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the mini cheesecakes.
- Bake for 45 minutes. The cheesecake should still jiggle, be careful not to overcook. Let cool in pan for 30 minutes. Once the cheesecakes have cooled, refrigerate for a minimum of 2 hours, they will firm up after chilling.
- Toast the macadamia nuts in a sauté pan until golden brown, toss with kosher salt and allow to cool.
- Top each cheesecake with macadamia nuts and a drizzle of caramel sauce.