I have a favourite baked cheesecake recipe that I use and
tweak for a variety of ingredients and flavours. I love it when I find a recipe
that’s fools proof, tastes great and can be used time and time again with a few
additions here and there.
I’ve been craving fresh roasted salted macadamia nuts
over the last couple of weeks. I’ve added them to my salads and cheese plates. I
cannot get enough of them. So when I felt like baking a cheesecake, I knew exactly
what the flavour would be; Salted macadamia and honey cheesecake. I love making
muffin sized individual cheesecakes and this time I even made a few baby
cheesecake bites in a mini muffin pan.
Salted Macadamia and Honey Baked Cheesecake
Makes; 22cm round cake pan or 6 large muffin sizes
Biscuit base
100g plain sweet biscuit
50g unsalted butter, melted
Cheesecake filling
¼ cup thickened cream
500g cream cheese
¼ cup caster sugar
¼ cup honey
1 egg
100g salted macadamias, roughly chopped
Preheat oven to 150 degrees Celsius. Line cake pan or muffin
pan with baking paper.
Process biscuits until fine crumbs and add in melted
butter. Divide into muffin pans and press firmly and even to create the crust. Refrigerate
for 30mins till firm.
Beat cheese, sugar, cream and egg with an electric mixer
until smooth and silky. Pour evenly into muffin pan and sprinkle with
macadamias.
Bake in oven for 30mins or until slightly golden and just
firm. Leave to cool in oven with door ajar. Once cool refrigerate for 3 hours
until cold and completely firm. Before serving, drizzle with warm honey.