Birthday...Cheesecake? Yep, It's a Thing.

Birthdays...I tend to avoid mine like I owe them money. I was pretty much born a 40 year old mentally, but each passing year that brings me closer to one physically (The wrinkles? Things hurting for no reason?), gives me the desire to completely ignore my birthdays still exist. My husband, on the other hand, approaches birthdays fearlessly and with a zest for life, like he does everything else (I'm pretty sure the only thing in this world he fears and avoids are my freezing cold feet touching him in the middle of the night). Because of this, I like to top myself each year with his birthday dessert. We knew he would be gone for work on his actual birthday, and I made his annual birthday treat early so we could enjoy it all week long while basking in the glory of all that is Derek! Since I've been knocking the cheesecake game out of the park recently, I am sure it will come as absolutely no surprise to you that he requested a cheesecake instead of a traditional birthday cake. As someone who's trying to give Cheesecake Factory a run for their money, I took this opportunity and went as decadent as I could.

*Macadamia nut heeeeaaaveeeennnn.*

So we all know the only thing white chocolate belongs in is a white chocolate macadamia nut cookie, until now. I absolutely abhor white chocolate--I find it to be a travesty to actual, real chocolate, parading around calling itself chocolate when it's really just made of cocoa butter. But pairing a cocoa butter interloper with a buttery macadamia nut--this is the only reason white chocolate should exist. This is my husband's favorite cookie, and I was hoping I could transition it into his favorite cheesecake...because as much as I love him, birthday cookies are not a real thing. Birthday cheesecakes, however, totally legitimate. While it isn't exactly low in the calorie department at 370 calories a slice for 12 slices total, consider for a moment that one slice of white chocolate macadamia nut cheesecake from the Cheesecake Factory is 1,540 calories, 370 seems pretty darn low. I didn't even have to sacrifice flavor. A golden graham cracker crust sits below a silky and sweet cheesecake filled with chopped macadamia nuts. And if I do say so myself, it looks incredibly classy in comparison to the Cheesecake Factory's tower of calories.

And it's gluten freeee!

To begin the journey to guilt-free cheesecake bliss, start by making your crust. I make a graham cracker crust that comes together in seconds and is insanely easy. You need:

• 3 TBS reduced fat butter (cold from the fridge)
  
• 2 TBS Swerve granular
• 1 cup of graham cracker crumbs--I use Kinnikinnick (say that three times fast) gluten free graham crumbs, purchased on Amazon

Preheat your oven to 375 and dump everything into a small food processor and blend until the crumbs are wet. Spray an 8" springform pan with cooking spray, line with Parchment paper, and spray that for good measure. Press the crumbs into the pan using the bottom of the measuring cup you used earlier to measure your crumbs. I spray this with cooking spray as well. This makes a nice thin crust, so if you're looking for one of those over-the-sides crusts, you'd probably need to double this recipe. But why allow graham crackers to cover the side of your beautiful cheesecake? I've always wondered this. I want to see what's inside!

Bake your crust for 10-12 minutes at 375, until nice and golden:

More on the liners and gobs of foil later.

Now, place your crust on a cooling rack and shove this in the fridge to cool off quickly. Reduce your oven temp to 350.

And prepare for greatness.

While the crust cools, it's time to make that wonderful white chocolate macadamia nut cheesecake filling. You need:

• 4 ounces of macadamia nuts (crushed with a mallet or chopped in a food processor); plus 1 additional ounce for topping
  
• 16 ounces of reduced fat cream cheese at room temp
• 1/2 cup of Swerve granular
• 1/2 cup of light sour cream at room temp
• 1 tsp vanilla extract
• 1 cup of quality* white chocolate chips, like Ghirardelli brand, melted according to package directions and cooled for about 10 minutes (*Don't use wafers or candy melts. Ew.)
  
• 3 eggs (I know, I'm missing an egg in this picture. I'm sure I was distracted by something shiny.)

Start by beating the cream cheese and sugar together in a stand mixer on medium high until light and fluffy, about 3 minutes. Then add the sour cream and vanilla extract, mixing on medium high until well blended. Pour in the melted white chocolate and mix on medium high 1-2 minutes until blended in. Now, turn the speed to low and add the eggs one at a time, ensuring they are completely mixed in before you add the next egg. Finally, pour in the macadamia nuts and mix on low until distributed throughout the batter.

Back to all that foil...

Now, remove your crust from the fridge. Wrap the bottom and sides of the pan in a crockpot liner, tie this up, and then cover the bottom and sides with several layers of overlapping foil. This will prevent water from getting into your pan and soaking the crust. Foil alone is not enough--the crockpot liners are GOLD.

Looks like a bad science experiment, I know.

Now pour your cheesecake filling on top of your crust. Put your pan into a large roasting pan and fill this with about 4-6 cups of VERY HOT, STEAMY, BURN-Y water. The water bath prevents the cheesecake from cracking in the oven, so don't skip this part since this cheesecake doesn't get a ganache on top to cover up any mistakes. I'm not asking for a lot, just perfection...

At this point, I still hold my breath and hope for the best.

Place into the oven at 350 and cook for 55 minutes. Around this mark, see if the sides of your cheesecake have set but the middle is still wiggly like Jello (I usually gently poke the roasting pan to do this). If it is, fantastic, you're almost done! If the sides are also still very wiggly, try cooking at additional 5-minute intervals. I clocked 1hr5min as the perfect time in my oven. Once sides are set, turn the oven off, crack the door a bit, and set a timer for another hour. Leave your cheesecake to finish making cheesecake magic as the oven cools down.

Not. A. Single. Crack.

After the hour, remove your cheesecake from the oven and roasting pan and onto a cooling rack. Run a very sharp knife around the edges of the pan to ensure the sides aren't stuck to the pan. Then let this sit out for a bit until it's at room temperature. At this point, cover with plastic wrap and place into the fridge to set for at least 4 hours if not overnight. I always bake a day ahead so the cheesecake can firm up in the fridge and removing the sides of the springform the next day don't cause the cheesecake (or me) to fall apart.

Smoooooth like buttah.

When you're ready, remove the sides of the springform pan. Since you lined the pan with Parchment, it's super easy to take a large spatula or even your hand and remove the entire cheesecake from the base of the pan and place on your plate of choice.

There always has to be a topping!

Take that leftover crushed ounce of macadamia nuts and sprinkle around the edges of the cheesecake, gently pressing into the cake to stick. You could also add more unmelted white chocolate chips, or melt more white chocolate chips and drizzle on top before you place the nuts on. I went for a simple look:

Mostly to save on calories. *Shrug*

Since this was a birthday dessert, I knew I was going to add this cute topper I found on Amazon (I spend way too much time and money on Amazon):

But so festive! Is it my cheesecake or my husband that is the star of his birthday? Both.

I was so happy at not only the overall look, but THE FLAVOR. Sweet baby cheesecake Jesus, this is absolutely divine. The white chocolate + cream cheese come together in a way that is so silky and such an excellent mix of sweet and tangy meeting that it's a wonder we don't put white chocolate in all cheesecakes, and remember, this is coming from someone who loathes white chocolate. And those buttery macadamia nuts? They may be terrible for you calorie-wise, but this flavor adds so much to the cheesecake that the flavor is next level. As far as assembly and baking go, this was one of the easiest "fancy springform" cheesecakes I've ever made. It took me a couple hours on a Saturday, and we were enjoying the heck out of it the next day.

Every forkful is bliss.

Sadly, the cheesecake is all gone now and so is my husband. I am happy to report he absolutely adored this cheesecake (clean plate club all the way, which never happens with him). We had a nice early celebration, and since his birthday turns into what he calls "Derekpalooza," I am sure the festivities will continue through July 4th (those fireworks are for him AND freedom). When he does return in a few days, I'm wondering if I should have another of these cheesecakes waiting. Or maybe make one again tomorrow so I only have to share like two slices? It could be for my very merry unbirthday celebration... 'Til next time, my fellow eaters!

I could eat this entire cheesecake by myself. No regrets.