AB’s Honey & Macadamia Cheesecake

 

AB's Honey & Macadamia Cheesecake

Try this simple cheesecake recipe to wow your friends and family at your next get together. Macadamia and Honey combine perfectly to give you a sweet nutty dessert
Course Dessert
Keyword abshoney, frozen cheesecake, honey, macadamia
Prep Time 35 minutes
Servings 8 slices

Ingredients

  • 100 gm melted butter
  • 350 gm gingernut biscuits
  • 500 gm cream cheese, softened
  • 175 gm AB's Macadamia Honey For a milder flavour, try AB's Yellowbox Honey
  • 300 ml thickened cream
  • 70 gm macadamia nuts, chopped

Instructions

  • Grease and line 20cm springform cake tin.
  • Break apart gingernut biscuits, then process in food processor. Add butter to biscuit, then continue to process until combined.
  • Press combined mix into tin to form the base of the cheesecake, and place tin in freezer for 20 minutes to set.
  • Process cream cheese and AB's honey until smooth. Pour thickened cream, then
    continue processing until thick. Stir in chopped macadamia into the mix.
  • Remove the gingernut base from freezer, and evenly spread cream cheese mix.
  • Cover cheesecake with plastic wrap, and put cheesecake into the freezer overnight, or
    until firm.
  • Allow 15 minutes for the cheesecake to soften before serving.

Notes

Download recipe card
Adapted from recipe by Alanda Young at https://www.indaily.com.au/eat-drink-explore

 

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