White chocolate cheesecake with macadamia caramel topping
Total Duration:
1:30 Hours
Portions:
1 Cake
Difficulty:
medium
The queen of nuts enhances the cheesecake with a white chocolate filling and gives every festive cake table that special something with a crunchy macadamia caramel topping.
Ingredients
Shortcrust pastry
| Flour | 150 g |
| sugar | 60 g |
| soft butter | 100 g |
| Baking cocoa | 10 g |
| Farmer's Snack roasted macadamia NoSalt | 30 g |
| salt |
Cheesecake filling:
| white chocolate | 200 g |
| cream | 200 ml |
| cream cheese (heavy cream stage) | 600 g |
| cream stiffener | 1 packet |
| ground vanilla pod | 1 TSP |
Macadamia caramel topping:
| Farmer's Snack Roasted Macadamia NoSalt | 70 g |
| sugar | 100 g |
| butter | 40 g |
| cream | 50 ml |
| salt (optional) |
Preparation
- Preheat the oven to 200°C top/bottom heat. Roughly chop the macadamias, weigh out 30 g and chop even finer. Chop the chocolate.
- Mix the flour, sugar, baking cocoa and a pinch of salt, knead in the butter in small cubes. Finally, knead in the finely chopped macadamias. Press the dough into a greased springform pan and prick a few times with a fork. Bake the shortcrust pastry in the oven for approx. 12-14 minutes and leave to cool.
- Bring the cream to the boil in a small pan, remove from the heat and add the chopped chocolate. Whisk until smooth and chocolate is completely liquefied. Allow to cool well, if necessary place in the fridge for 10 minutes.
- Beat the cream cheese, cream stiffener and vanilla with a hand mixer for approx. 5 mins. until smooth. Then stir in the chocolate and cream mixture. Pour the mixture onto the finished shortcrust pastry base. Chill the cheesecake for at least 6 hours, or preferably overnight.
- Melt the sugar in a pan over a medium heat, do not stir. As soon as the sugar has melted and is golden brown in color, carefully stir in the butter first, then the cream. Stir in any air bubbles until smooth. Add a pinch of salt to taste and stir in the chopped macadamias at the end. Leave to cool slightly.
- Spread the macadamia caramel topping evenly over the cheesecake, leave the finished cake to cool for half an hour.
Recipe: @larissa.macht.mal
