Baked Raspberry Cheesecake w/ Caramelised Macadamia

This raspberry cheesecake with a caramelised macadamia nut topping is delicious and perfect for a summer dinner party. Baked cheesecakes take time, and it’s best to prepare one the night before. This recipe is not too difficult, but requires a bit of effort – totally worth it.

This recipe serves 8-10

Ingredients:
75g digestive biscuits
75g ginger nut biscuits
75g butter
600g full-fat cream cheese
300ml sour cream
3 tbsp self-raising flour
150g caster sugar
175g fresh raspberries
2 tsp vanilla extract
4 large free-range eggs
For the Sour Cream topping:
550ml sour cream
150g caster sugar
1 egg
2 tsp vanilla extract
For the caramelised Macadamia
150g Macadamia Nuts
90g caster sugar

Method:
1. Preheat the oven to 180C
2. Crush the biscuits by putting them inside a bag and smashing with a rolling pin, or blend them in a food processor (make sure they’re not too fine). Melt the butter in a pan and then add the biscuit crumbs – mix well.
3. Spread the mix over the base of a deep cake tin (springform if possible) and press down firmly on the base until it’s pressed. Put the tin into the oven and bake for 10 minutes. Take out, and brush one egg white over the base (add the spare yolk to the other 3 eggs for the cheese mixture later) and leave to cool. Turn the oven down to 120C.
4. Meanwhile, whisk the cheese in a large bowl until smooth. Add the sour cream, flour, sugar, vanilla extract and raspberries.
5. Beat the eggs together and add to the mix – whisk until smooth.
6. Pour the cheese mixture into the tin onto the biscuit base. Put into the oven and leave to cook for 60 minutes. The cake should rise a little and should appear set.
7. Whilst cooking, mix together the egg, sour cream, sugar and vanilla extract.

The raspberry cheesecake layer out of the oven

The raspberry cheesecake layer cooked and  out of the oven

8. Take the cheesecake out of the oven a allow to cool for a couple of minutes. Pour over the sour cream mix and return to the oven for ten minutes.
7. Turn off the oven and leave the cake to sit for another 60 minutes inside.
8. Take the cake out of the oven and leave to cool to room temperature. Then refrigerate, overnight if possible.

For the caramelised macadamia topping:
1. Smash up the nuts a little with a rolling pin and toast in the oven at 150C for 10 mins max.
2. Heat 90g sugar in a pan with a thick bottom on a medium heat until the sugar melts into a caramel. Keep an eye on the sugar, as it burns very easily.
3. Once the sugar has melted, as the nuts and mix through.
4. Spread the caramelised nuts over a baking tray and leave to cool. Once hard, smash them up with a rolling pin into small pieces and spread over the top of the cheesecake.

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