Full Disclosure : This post has been sitting in my drafts folder for over a month. I made this cheesecake for my husband’s birthday in October. It’s not even a “traditional” Christmas flavor. But it is delicious, and totally worth the small amount of effort, if you are looking for a special dessert to take to a Christmas dinner or some other holiday festivity. It will require some planning; because like all cheesecakes it needs to set overnight before it is ready to serve. I’m also going to apologize for the lack of detailed photos to accompany this recipe. I was really concentrated on getting it to turn out well and only a little on getting pics. Hence there is no picture of it sliced. By the time we got to the eating part, I wanted to enjoy it more than I wanted to snap away at it.
And if you are one of those people that thinks (like I did) that cheesecake is really complicated and time consuming, don’t worry. It is remarkable how easily this all comes together. It really isn’t any harder than baking any other cake from scratch. And here’s a pro tip- don’t be obsessive like me and buy key limes without having a citrus juicer or reamer. Your hands will cramp up half way through and you’ll have to battle through like I did, and that will put a damper on future cheesecake baking. Be fair to the cheesecakes, people. Get yourself a juicer!
What you’ll need
For the crust:
1 1/2 packages Biscoff cookies
6 oz macadamia nuts, finely chopped
6-8 Tbsp melted butter
For the filling:
5 – 8 oz. packages of cream cheese (room temperature)
5- large eggs
1- can sweetened condensed milk
2 -3.5 oz Lindt Excellence White Coconut Bars
1/4 cup granulated white sugar
Approximately 1/4 milk
juice from 1 lb. key limes
1 tsp. vanilla extract
Tools of the trade:
1- 9 or 10 inch spring-form pan sealed on the bottom with aluminum foil.
OK ! Let’s get started. Throw your Biscoff biscuits into a ziploc bag. Use any heavy instrument you have (rolling pin, hammer, mallet. etc.) to bash them to smithereens. You want really tiny crumbs, without very many larger pieces. You can use this as an opportunity to take out any frustrations you may have during the holiday season. Next you’ll want to chop your macadamia nuts. I used a blender and it worked really well. You can also chop them by hand, or use a food processor. Just make sure that they are fairly finely chopped. Giant chunks of macadamia nut make it harder for the crust to hold together. Melt all 8 Tbsp. of butter in the microwave ( or on the stove top if you don’t have a microwave). Use approximately 2 Tbsp. of the butter to grease your spring-form pan generously. Add the remaining butter to cookie crumbs and add in your macadamia nuts. Toss it all together until everything is well coated with butter.
Press the cookie crumb mixture into the bottom of your pan and press firmly. Your crust should come up the sides of the pan about 1/2 to 3/4 of an inch. Try to spread the crust as evenly as possible. Don’t obsess over it, just make your best effort. Set the pan aside.
Now it’s time to get to the good stuff. Open up your white chocolate bars. Each bar contains 8 squares of chocolate. You’ll need 12 squares ( or 1 1/2 bars) plus about 2 Tbsp. milk melted together.
I melted the chocolate in the microwave. White chocolate has a tendency to melt a little unevenly so the splash of milk helps to smooth everything out. Once your chocolate is melted add the can of condensed milk, and the lime juice and mix well. Don’t worry if it looks a little curdled when you start mixing. The citrus juice and the milk react, but once it’s well mixed the whole thing will be smooth and delicious looking. DON’T EAT IT YET!
In a large bowl, combine the cream cheese, sugar, vanilla, and white chocolate mixture with a hand mixer. Mix until well incorporated. Remember to start off on low and increase to medium speed to avoid splattering your kitchen in cheesecake batter! Once your batter is well mixed add the eggs, one at a time, mixing on low speed. Do not over mix. You only want to mix until the eggs are fully incorporated, then stop.
Pour the filling into the pan with the crust. Melt the remaining 4 squares of white chocolate with about 1 Tbsp. of milk. Once it is melted pour the melted chocolate on top of the cheesecake filling in a circular motion. drag a toothpick or bamboo skewer across the surface of the cheese cake to make a swirl pattern. Place the pan in a cold oven.
Turn the oven to 400 degrees and bake at that temperature for 15 minutes. Remember DO NOT pre-heat the oven. After 15 minute have elapsed reduce the heat to 300, and bake for 90 minutes. The outer edge of the cheesecake will be fully set, while the center will still have a slight jiggle. Turn off the oven and open the door. Let the cheesecake rest in the cooling oven for another hour.
Transfer the cooled cheesecake to the refrigerator for 8-12 hours before serving. Once refrigerated, remove the outer ring of the spring-form pan, and slice. Enjoy!
If you try this recipe, please let me know. I would love to hear how it works out for you!