- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g full-cream cream cheese
- 1 cup sour cream
- ½ cup caster sugar
- 4 extra-large eggs
- 1t vanilla extract
- 160g good-quality white chocolate
- Salted caramel sauce
- 1 cup macadamia nuts, lightly toasted
- A knob of butter
- 2T sugar
- 1/2t sea salt
Preheat the oven to 160°C. For the base, mix the crushed biscuits with the melted butter and press into the bottom and up the sides of a 20cm springform tin. Refrigerate to set.
For the filling, combine the cream cheese, sour cream and caster sugar in a large mixing bowl and mix well. Beat in the eggs and vanilla extract.
Melt the chocolate in a double boiler and allow it to cool until it reaches approximately the same temperature as the cream cheese mixture, then add it and combine well. Pour the mixture over the base and bake for 40 minutes – do not overbake. Turn off the oven and leave the cheesecake inside for a further 30 minutes, then open the door to allow the cheesecake to cool. Remove it from the oven and refrigerate for a few hours before unmoulding. Carefully release the cheesecake from the tin and pour the salted caramel sauce on top. (Click here for the salted caramel sauce recipe.)
To make the macadamia praline, place the nuts in a frying pan over gentle heat and add the butter. Once the butter has melted add the sugar and, using a wooden spoon, stir constantly to coat the nuts as the mixture darkens and thickens. Stir the salt through. Pour the mixture onto a sheet of greaseproof paper and leave it to cool and set. Chop the praline roughly, then sprinkle it on the top of the cheesecake.
Serves 8 to 12
This recipe originally featured in the August 2012 issue of House and Leisure.