Macadamia & Honey Baked Cheesecake

Prep Time:
30 min
Cook Time:
60 min
Total Time:
1 hr 30 min
A word from the cook
Life is uncertain, eat dessert first

1 1/2 cups macadamia nuts (chopped roughly)
150 gram sweet plain biscuits
100 gram melted butter
500 gram cream cheese at room temperature
1/2 cup caster sugar
1/2 cup honey
3 eggs
2/3 cup sour cream

  1. Preheat oven to 160 degrees
  2. Grease and linebase of a cake tin
  3. Roast the macadamias in the oven or very carefully in a frying pan (they burn quickly)
  4. Process the biscuits in a food processor and then add the butter and process until well combined
  5. Press the biscuit mixture into the bottom of the cake tin before refrigerating
  6. Combine the cream cheese and ricotta, sugar and 1/4 cup honey and mix beat until smooth before adding the eggs one at a time
  7. Fold in the sour cream gently
  8. Spread two thirds of the macadamias over biscuit base, then drizzle with 2 tablespoons of the honey
  9. cover with the cheesecake filling
  10. Place on a flat tray and bake for about an hour or until a skewer inserted into the centre comes out clean
  11. Turn off the oven and open the door, leaving teh cheesecake to cool completely in oven
  12. Put the cheesecake in the fridge for 3 hours to overnight
  13. When you are ready to serve heat the remaining honey in the microwave, sprinkle the cake with macadamias and pour the hot honey over the cake
  14. Serve with strawberries

I usually mix in 1/4 cup ricotta in with the cream cheese as well



0 Notes