Imagine a dessert so decadent, so luxurious, that it transforms an ordinary moment into a spectacular culinary experience. The Mrs Fields Chocolate Macadamia Cream Satin Cheesecake is not just a dessert—it's a creamy, rich masterpiece that promises to transport you to a world of pure indulgence. With its velvety smooth texture, perfect balance of chocolate and macadamia nuts, and a graham cracker crust that provides the ideal crunch, this cheesecake is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/2 cup macadamia nuts, chopped
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides with butter or cooking spray to prevent sticking.
- In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated and have a sandy texture.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- One at a time, add the eggs to the cream cheese mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Once all the eggs are added, mix in the sour cream until the mixture is smooth and creamy.
- Gently fold in the chopped macadamia nuts and chocolate chips using a spatula, being careful not to overmix.
- Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.
- After cooling in the oven, remove the cheesecake and let it cool to room temperature on a wire rack.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, remove the sides of the springform pan. Slice the cheesecake into 12 equal pieces and enjoy!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- Don't overmix the batter, as this can introduce too much air and cause cracking.
- Use a water bath (placing the springform pan in a larger pan with hot water) for even baking and to prevent surface cracks.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes.
- Chill the cheesecake overnight for the best texture and flavor development.
- Use a hot, clean knife when slicing to get perfect, clean pieces.
- For extra elegance, garnish with additional chocolate shavings or whole macadamia nuts before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 10g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 165mg
