Caramel Macadamia Cheesecake

Ottolenghi's Caramel Macadamia Cheesecake

The Heavenly Housewife recently issued a cheesecake challenge to bake Ottolenghi’s Caramel and Macadamia Cheesecake. She was inspired to recreate this remarkable cheesecake after trying it at Ottolenghi’s restaurant.

A rich and creamy cheesecake topped with soft, gooey caramel and the irresistible crunch of macadamia nut brittle? Umm, o.k…no need to ask me twice!

Ottolenghi's Caramel Macadamia Cheesecake

Check out the rest of the challengers creations:

You. Want this cheesecake. It’s elegant and over the top with two types of caramel and giant, candied macadamia nuts gracing the top like edible ornaments.

My Dad summed it up quite nicely when he said “I don’t know how it could possibly be any better.” I concur.

Thanks Heavenly Housewife for turning me onto the best cheesecake ever!

This is one worthy of baking for the holidays. Any holiday. Make one up.

Look no further for excuses.
 

Ottolenghi's Caramel Macadamia Cheesecake

 

Ottolenghi’s Caramel Macadamia Cheesecake

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ottolenghi’s Caramel Macadamia Cheesecake

You. Want this cheesecake. It's elegant and over the top with two types of caramel and giant, candied macadamia nuts gracing the top like edible ornaments.

INGREDIENTS:

cheesecake:
1lb 5oz/600g cream cheese, at room temperature
1/2 cup + 2 teaspoons/120g caster or superfine sugar (I used vanilla sugar and left out the vanilla pod)
2/3 vanilla pod
4 organic or free range eggs
1/4 cup/60ml sour cream
confectioners' sugar, for dusting (I skipped this)
crust:
6oz/160g dry biscuits (I used half gingersnaps and half honey grahams)
3 tablespoons/40g unsalted butter, melted
nut brittle:
1 cup/150g salted macadamia nuts
1/3 cup + 1 tablespoon/90g caster or superfine sugar
caramel sauce:
5 tablespoons/65g unsalted butter
2/3 cup + 1 tablespoon/160g caster or superfine sugar
1/2 cup/100ml whipping or heavy cream

INSTRUCTIONS:

  1. Preheat the oven to 285 degrees F/140 degrees C. (I baked mine on 325 degrees F). Grease an 8-inch springform pan and line the sides and bottom with parchment paper. Toast the nuts on a baking sheet for about 15 minutes until they are golden. Remove and set aside.
  2. Crust:
  3. In the bowl of a food processor, add the cookies/graham crackers and pulse until you have fine, even crumbs. Add the melted butter and mix well. Pat into bottom of the prepared cake tin and slightly up the sides.
  4. Cake:
  5. To a large mixing bowl add the softened cream cheese and sugar, beat with a mixer until creamy. Split the vanilla pod in half length-ways and scrape out the seeds into the bowl. Add the eggs and sour cream gradually and beat until smooth and creamy. Alternatively, you can use a hand whisk and beat everything by hand. Pour mixture into the crust. Place on a baking sheet and bake about 60 minutes or until set in middle, a skewer in center should come out with some wet crumbs attached. Cool to room temperature. Remove the sides and transfer the cake onto a plate, you can leave the bottom on if you like. Chill the cake for at least two hours.
  6. Nut Brittle:
  7. Line a baking tray with parchment. Place the sugar in a large saucepan with a very thick bottom. Make sure the sugar is in a very thin layer not more than 0.1?/3mm, use a large pan. Heat the sugar over medium-low heat until it turns a golden brown color. Do not stir at any time. If you see little bits of undissolved sugar that's O.K. Working quickly but carefully, add the nuts and stir with a wooden spoon until they are evenly coated. Pour the coated nuts onto the lined baking tray and allow to cool. When cooled, break or cut the brittle into small bits, leaving it chunky.
  8. Caramel Sauce:
  9. Stir the butter and sugar in a large, heavy bottomed saucepan, constantly over medium heat. Keep stirring until it becomes a dark and smooth caramel. Once the desired color is reached, carefully add the cream, (it will bubble up and steam) stirring vigorously all the time. Remove from heat and set aside to cool.
  10. Once the cake has chilled and before serving, dust the sides of the cake with the icing sugar. Top cake with caramel sauce letting it drizzle down the sides. Scatter the macadamia nut brittle all over the top of the cake.

Notes:

The cake will keep in the fridge up to three days. Good luck with that.

Adapted from Ottolenghi

http://www.cinnamonspiceandeverythingnice.com/ottolenghis-caramel-macadamia-cheesecake/

 

Ottolenghi's Caramel Macadamia Cheesecake

 

Caramel Macadamia Cheesecake

 

Comments

  1. Sabine De Raaf says

    I made it and it was DIVINE!!! Two extra's: I missed the temperature to bake the cheesecake, afterwards I saw somewhere 180 Celsius for 55 minutes – will try that next time.And instead of pouring in the cream later when melting the sugar you can add it in the beginning. It is less dangerous that way without the chance of extremely hot steam and pops of bubbling sugar (over 200 Celsius in temperature) that is how I make fudge as well.

    • Reeni says

      Thanks for trying it! And for the tips on on the brittle – I didn't know you could add it in the beginning – so much easier!

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