I Love Desserts


White Chocolate
Banana-Macadamia Cheesecake

Serves: 20
Preparation time: 15 minutes
Baking time: 45 to 50 minutes


Softened butter for greasing the pan

1 package (18.25 ounces) plain white cake mix
1/2 cup finely chopped macadamia nuts
4 tablespoons (1/2 stick) butter, melted
4 large eggs, at room temperature
6 ounces white chocolate, chopped
2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
2 small ripe bananas, peeled and mashed (about 3/4 cup)
1/2 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly grease a 13- by 9-inch pan with softened butter. Set the pan aside.

2. Measure out 1/2 cup of the cake mix and set it aside for the filling.

3. Place the remaining cake mix, the macadamias, the melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, spreading it out with your fingers until smooth. Set the pan aside.

4. Place the white chocolate in a small glass bowl and heat in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is melted. (See Melting White Chocolate, page 92 of the book.) Let it cool slightly.

5. Place the melted white chocolate, cream cheese, and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters (no need to clean them either), blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the mashed bananas, and the vanilla. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust, and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

6. Bake the cheesecake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld. Cut into squares and serve.

* Store this cake, covered first in plastic wrap and then in aluminum foil, in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the cake overnight in the refrigerator before serving.


Buy the Book!


Chocolate from the Cake Mix Doctor
150 easy recipes for deep, dark, delicious cakes
by Anne Byrn
$14.95 (U.S.) paperback
7 x 8; two-color, 8-page four-color insert
Illustrations throughout
ISBN: 0761122710
Recipe reprinted by permission.


Chocolate from the Cake Mix Doctor



This page created May 2002

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home