Raspberry, White Chocolate & Macadamia Cheesecake

Delicious summer desert

1 packet (200g) plain biscuits – scotch finger, granita etc
80g honey roasted macadamias

125g unsalted butter – melted

500g cream cheese – softened
1/2 cup caster sugar
250ml thickened cream
2 tbs lemon juice
1/2 tsp vanilla bean paste
3 tsp gelatine
1/2 cup boiling water
100g honey roasted macadamias – loosely crushed
200g white chocolate – melted

1 cup frozen raspberries


Line base and sides of a round spring form tin and lightly spray with oil.

Place biscuits and honey roasted macadamias in a food processor and blitz until crumbed. Add in melted butter and mix until combined. Press into prepared round tin. Chill in fridge.

Put the boiling water into a small bowl and sprinkle the gelatine over while mixing well with a fork. Mix until dissolved and set aside.

Beat the cream cheese and sugar until light and soft. Add in the thickened cream, lemon juice and vanilla bean paste and mix well. Add in gelatine and mix well.

Fold in the melted white chocolate, honey roasted macadamias and raspberries.

Pour filling over base and chill for approx. 2 hours or until set. Decorate with fresh raspberries and white chocolate flakes.


Raspberry, White Chocolate & Macadamia Cheesecake

Edward’s Tip: Taste your filling before adding the gelatine and add sugar, lemon juice or vanilla bean paste if you see fit.