I didn’t have a springform available to me to bake a cheesecake last time I wanted to. All I had was a ceramic pie plate, which wasn’t going to hold the whole thing. So okay; the recipe divides, as most recipes do. Only one problem; when it came time to separate eggs, I forgot I was dividing. There I was, with four egg whites in the mixing bowl, if not on my face. I decided to adapt. The resulting cheesecake was very good indeed, and different enough to qualify as an entirely new recipe. It seemed to me that the fact that it disappeared by noon the 26th with only four people eating it was testimony to its general yumminess.
This requires a 9″ glass or ceramic pie pan for heat-holding qualities. Metal doesn’t work as well.
So without further ado….
Vanishing Macademia Nut Cheesecake
4 oz (about 1/2 cup) chopped Macademia nuts
2 tsp butter, softened (if your butter is cold, just cut off a small pat and let it stand in the pie plate while you gather the remaining ingredients.)
2 8 oz packages neufchatel cream cheese, room temperature (yes, it has a pound of cream cheese. Deal.)
1 Tbsp vanilla
1/2 tsp almond extract
1/4 tsp grtaed lemon or orange peel (optional)
4 egg whites (separate and save the yolks for whatever you use egg yolks for. I made eggnog.)
1/3 – 1/2 cup sugar, depending on your sweet tooth.
Topping:
1 cup sour cream (low fat works. Fat free doesn’t.)
1 Tbsp sugar
1 1/2 tsp vanilla
preheat oven to 325o F.
Use your fingers to smear the butter around the pie plate. Sprinkle Macademia nuts across the bottom of the pie pan. Make sure they’re fairly evenly spread, since this is your crust.
Whip cream cheese in a large mixing bowl until light and fluffy. I use the whisk attachment on a Kitchenaid mixer. Beat in flavorings. Set aside. Wash the whisk attachment well – adhering fat will keep the egg whites from beating up properly.
In a second bowl, beat egg whites on medium-high speed until it starts to look soft and billowy. Gradually add sugar, continuing to beat until the whites hold a stiff peak or one that only curls over a little, but are still shiny. A little under beaten is better than over beaten, so err on the side of caution.
Pour about a quarter of the meringue mixture into the bowl with the cheese mixture. Fold in as gently as possible. Add half the remaining meringue; fold in. Add the final portion of meringue and fold in, making sure cheese and meringue are thoroughly blended. Pour into the prepared pie pan.
Bake for 30-25 minutes; top should look set, and will very likely split. Don’t worry; that’s what the topping is for.
A few minutes before the cake is ready, blend topping ingredients. When cake is ready, remove from oven. Turn oven up to 4250 F. Spread topping mixture over hot cake; replace in oven. Bake for about 5 more minutes, until the topping looks set.
Cool enough to put in the refrigerator. Serve chilled with sliced strawberries.