White Chocolate and Macadamia Cheesecake

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Recipe's preparation

Preparation

Pre heat oven to 160C
Prepare 23cm spring form tin by greasing and lining the base.

Mill Raw Sugar speed 9 for 10 seconds. Remove and set aside.

Add Macadamias to bowl and roughly chop speed 6 for 3 seconds. Remove and set aside.

Base

Place Butter into bowl and melt, 90C for 1 minute 30 seconds speed 2

Add biscuits and crush 15 seconds on speed 6

Press mixture evenly into base of springform tin and bake in the oven until lightly browned. 10-12 mins. Remove and let cool.

Cheesecake Filling

Begin with a clean and dry bowl
Insert butterfly whisk.
Add 3 egg whites and whip for 1 minute and 30 seconds 50C speed 4

Continue to whip at speed 4 and slowly add half the sugar through the hole in the lid. Once combined (about 1 min). Set aside

Swap to a second bowl or clean and dry bowl.
Add Chocolate and chop 5 seconds speed 8

Add cream and heat 50C speed 2 for 1 minute 30 seconds

Add cream cheese, remaining sugar, vanilla essence and egg yolks. Mix 40 seconds speed 6 until smooth

Insert butterfly and add whipped egg whites to bowl combine 7 seconds speed 2

Remove butterfly and stir in Macadamias 5 seconds speed 4

Take the spring form pan with the crust and wrap tightly in foil, completely covering the bottom and the sides. You don't want any water to be able to leak into the pan.

Pour Cheesecake filling onto the biscuit base. Place the pan in a larger pan and place in the oven.

Fill the outside pan with about 3cm of hot or boiling water.

Bake the Cheesecake until the outside is mostly set and the middle just barely jiggles when you gently shake the pan, about 1 hour.

Turn off the heat and prop the oven door open with a tea towl. Let the cheesecake cool completely in the oven, then remove, cover and refrigerate until chilled thoroughly.

Caramel Sauce

Add all ingredients into the bowl and cook 17 minutes Varoma speed 2. Transfer to a glass jar and refrigerate until it thickens and cools completely.

To Serve

Run a knife around the outside of the pan, carefully remove the outer edge of the spring form pan. Place on the serving plate and pour caramel over the top. Keep refrigerated until ready to serve