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
- 150g macadamia nuts
- 90g caster sugar
- 65g unsalted butter
- 160g caster sugar
- 100ml whipping cream (or more to thin out)
To make the base
- lightly grease a 20cm springform cake tin and line the base with baking paper (Linda’s Bake and Pack has ready-cut circles)
- 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
- whisk the ingredients till smooth
- Pour the mixture over the biscuit base and place in the oven
- 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
- scatter the nuts on a non- stick mat and roast in the oven at 140 ˚ for about 10 minutes, or until golden.
- 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.
- Carefully add the toasted nuts and mix gently with a wooden spoon.
- 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
- 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.
- Remove from the heat and leave to cool.
To assemble the cake
- dust the edges and sides with plenty of icing sugar. Spoon the sauce in the centre, allowing it to spill over a little.
- Scatter lots of caramelised nuts on top.
COOK’s NOTES: The cheesecake will keep in the fridge for 3 days