White Chocolate and Macadamia Cheesecake with Caramel Sauce

Ingredients

Crust

2 cups crushed Graham crackers

3 tbsp unsalted butter

Cheesecake

2½ packs cream cheese, softened

½ cup powdered sugar

2½ cups thickened cream or whipped cream, chilled

4 tsp unflavoured gelatine

2 tbsp hot water

½ cup white chocolate chips

½ cup roasted unsalted macadamia nuts, roughly chopped

Toppings

caramel sauce

roasted unsalted whole macadamias nuts

roughly chopped roasted unsalted macadamia nuts

Instructions

Crust

Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.

Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)

Chill in fridge for around 20 minutes.

Cheesecake

Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.

Melt white chocolate in a double boiler then mix this together with the cream cheese mixture

Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

Now add thickened cream and chopped roasted unsalted macadamia nuts then fold until it’s evenly mixed.

Pour over the prepared crust.

Top it with whole and chopped roasted unsalted macadamia. Refrigerate for at least 6 hours before serving.

Before serving drizzle caramel sauce and chocolate shavings on top then serve.