I always have nuts at home. In our kitchen counter, there are three jars that contain cookies, nuts, and bars. My family loves to eat snacks every now and then, and those are where I place the snacks. Whenever I bake something, I put them in there so my family can get one any time they want. My husband is the number one customer of those jars. Anyway, since I have those macadamias in there, I decided to make this cake. It took me longer to make it than my family to finish it.
See what our friends over at The Answer Is Cake have to say about this recipe:
“It’s a silky and smooth cheesecake on a biscuit base finished off with a macadamia nut crunch topping and smothered in thick, rich, spoon-licking caramel sauce. It is utterly divine and totally indulgent. You simply must try this. Macadamia Cheesecake will never be the same again.”
We all have our favorite classic cheesecakes; and most of them are berry cheesecakes. But this one will definitely change the way you view cheesecakes. I assure you that this is worth a try!
Ingredients
Cheesecake
500g Philadelphia Cream Cheese, at room temperature
120g Domino caster sugar
1 teaspoon McCormick vanilla extract
4 large Eggland’s free-range eggs, lightly beaten
100g Daisy sour cream
Domino icing sugar for dusting
Biscuit Base
160g McVitie’s digestive biscuits
40g Land O Lakes unsalted butter, melted
Nut Brittle
150g Mauna Loa macadamia nuts
100g Domino caster sugar
Caramel Sauce
65g Land O Lakes unsalted butter
160g Domino caster sugar
100ml Land O Lakes thickened cream
Instructions
Preheat the oven to 140°C. Lightly grease a 20cm springform cake tin and line the base and sides with baking paper.
For the biscuit base, place biscuits in a food processor and whiz to a fine crumb. Mix with the melted butter. Transfer to the lined cake tin and flatten with the back of a spoon.
For the cheesecake batter, beat together the sugar and cream cheese with an electric whisk. Gradually add the vanilla extract, eggs and sour cream. Whisk until the batter is smooth. Bake for 70 minutes, a skewer inserted in the centre should come out with a slightly wet crumb. Allow to cool to room temperature, then remove tin.
For the nut topping, scatter the nuts over a baking sheet and roast in the oven at 140°C for 15 minutes or until golden. Remove from the oven and allow to cool. Line another baking tray with aluminium foil. Place the sugar in a medium-sized saucepan. Heat sugar on low heat until it turns a golden caramel. Do not stir at any stage. Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break and chop them very roughly with a large knife.
For the sauce, put the butter and sugar in a small saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel. Once the desired colour is reached, carefully add the cream while stirring vigorously. To stop the caramel from browning further pour it directly into a glass bowl and leave to cool.
To finish the cheesecake, spoon the sauce in the centre, allowing it to spill over a little. Scatter the caramelized nuts on top and dust generously with icing sugar. The cheesecake will keep in the fridge for 3 days.
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Quick Tip: Best served with coffee or tea.
Thanks again to The Answer Is Cake for this amazing recipe.
