Photo: Tiny Tea Room
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.
If you are pushed for time (aren’t we all from time-to-time), you don’t have to make it all yourself. Just buy a good quality cheesecake and top with the crunch and sauce. That way you’ll get to experience this unforgettable caramel macadamia topping … a little cheat now and again in the baking world can be forgiven when it tastes this good.
The cheesecake legend behind this sinfully good Macadamia Nut Cheesecake is Tiny Tea Room.
More cheesecake? Take a look at our list of the 10 best cheesecakes.
- 500g Philadelphia Cream Cheese, at room temperature
- 120g caster sugar
- 1 teaspoon vanilla extract
- 4 large free-range eggs, lightly beaten
- 100g sour cream
- icing sugar for dusting
- 160g digestive biscuits
- 40g unsalted butter, melted
- 150g macadamia nuts
- 100g caster sugar
- 65g unsalted butter
- 160g caster sugar
- 100ml thickened cream
- For the full recipe go here: Macadamia Cheesecake with caramel.
Happy baking!
No comments yet.