Cook Culinary & Craft Studio

Caramel and Macadamia cheesecake

I made this cheesecake for my friend Julie’s birthday this weekend and  I was reminded again of why it’s without a doubt the best cheesecake I have ever eaten.

It’s an effort for an impatient cook like me, but if you follow the instructions step by step you will be rewarded with a beautiful cake.
The fabulous thing about this recipe is that you cover any cracks with a rich caramel sauce and caramelised macadamia nuts-the best part of the cake!

The caramel sauce can be tricky-if all else fails just make a regular caramel sauce with butter, dark sugar and cream.

Caramel and Macadamia cheesecake


  • 3 tubs Simonsberg cream cheese at room temperature
  • 120g castor sugar
  • 4 pumps of NoMu vanilla paste
  • 4 extra-large free-range eggs, lightly beaten
  • 60ml sour cream
  • Icing sugar to serve


  • 160g digestive biscuits
  • 40g unsalted butter, melted

Nut topping

  • 150g macadamia nuts
  • 90g caster sugar

Caramel sauce

  • 65g unsalted butter
  • 160g caster sugar
  • 100ml whipping cream (or more to thin out)

To make the base

  1. lightly grease a 20cm springform cake tin and line the base with baking paper (Linda’s Bake and Pack has ready-cut circles)
  2. Process the biscuits and mix with the melted butter to a wet, sandy consistency and press into the base of the tin

To make the cake batter

  1. whisk the ingredients till smooth
  2. Pour the mixture over the biscuit base and place in the oven
  3. Bake for 60-65 minutes on 140 ˚, or until set a skewer inserted in the centre comes out slightly crumby. Cool to room temperature, refrigerate and only then remove from tin

To prepare the nut topping

  1. scatter the nuts on a non- stick mat  and roast in the oven at 140 ˚ for about 10 minutes, or until golden.
  2. Place the sugar in a saucepan with a very thick pan and heat the sugar gently until it turns into a golden-brown caramel.  Do not stir it at any stage.  Don’t worry if some small bits of sugar don’t totally dissolve.
  3. Carefully add the toasted nuts and mix gently with a wooden spoon.
  4. When most of the nuts are coated in caramel, pour them back on to the mat and the leave to set.  Break bits off or  chop them very roughly with a large knife

To make the sauce

  1. put the butter and sugar in a thick-bottomed saucepan and stir constantly over a medium heat with a wooden spoon until it becomes a smooth, dark caramel.  The butter and sugar will look as if they have split.  Don’t worry; just keep on stirring.  Once the desired colour is reached, carefully add the cream while stirring vigorously.
  2. Remove from the heat and leave to cool.

To assemble the cake

  1. dust the edges and sides with plenty of icing sugar.  Spoon the sauce in the centre, allowing it to spill over a little.
  2. Scatter lots of caramelised nuts on top.

COOK’s NOTES: The cheesecake will keep in the fridge for 3 days

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