Mrs Fields Chocolate Macadamia Cream Satin Cheesecake

1 review, 4 star(s). 100% would make again

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Try this Mrs Fields Chocolate Macadamia Cream Satin Cheesecake recipe, or contribute your own.


2 lg Eggs; beaten
1 lb White chocolate
2 1/2 ts Unflavored gelatin
4 c unsalted Macadamia; (24 oz)
1/4 c Unsweetened cocoa powder
1/4 c Boiling water
1 lg Egg
3/4 c Light brown sugar; packed
14 oz Cream cheese; at room temp
1/2 c Whipping cream; (optional)
1 oz Dark chocolate; or white chocolate
3/4 c Sugar
1/4 c Sugar
1 ts Salt
1 c Buttermilk
1 c Whipping cream
3 tb Pure vanilla extract
1 ts Pure vanilla extract
1 c All-purpose flour
1 1/2 ts Baking soda
1/2 c Salted butter; softened
2 tb Cold water
1/4 c Cocoa powder

Original recipe makes 12



To make the Cake: Preheat oven to 350oF. Grease and flour an 8- or 9- inch springform pan. In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk and set aside. In large bowl combine sugars with an electric mixer on medium speed. Add butter and beat to form a grainy paste. In small bowl combine cocoa powder and boiling water, and stir until smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend well to form a smooth batter., Alternately add the flour mixture and the buttermilk to the batter. Blend at low speed just until combined. Pour into prepared pan. Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean. Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier. To prepare the filling: In medium bowl with an electric mixer and clean beaters, beat the sugar and cream cheese until well blended. Add egg and beat until light and fluffy. Next melt white chocolate in a double boiler. While chocolate is melting, in a small metal bowl sprinkle gelatin over the cold water. Let gelatin bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth. Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating continuously at medium speed until smooth. (If you beat it too fast, the gelatin will stick to the sides of the bowl.) Add whipped cream to the mixture and blend until smooth. With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly. To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside. Replace sides of the springform pan, leaving bottom layer of cake in pan. Pour filling over bottom cake layer. Carefully place the other cake layer on top of the filling. Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve. From: Karen Haigh - Originally from Mrs. Fields Cookie Book Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster on Nov 08, 1997

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Calories Per Serving: 1100 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The cream is the crowning achievement of this cake. I used dark chocolate instead of white chocolate. The flavor had a wonderful sour note from the cream cheese and dark chocolate subsituted for the white chocolate. Cool the melted chocolate to room temperature again, before you fold it into the cold cream mixture, and you'll get wonderful little slivers of pure chocolate inside, which is a nice texture.
kmaage 8y ago

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