AB's Honey & Macadamia Cheesecake
Macadamia nuts and Macadamia honey combine perfectly for a sweet nutty desert
Equipment
- 1 Springform cake tin 20cm
Ingredients
- 100 g melted butter
- 350 g ginger nut biscuits
- 500g g cream cheese softened
- 175 g Macadamia honey
- 300 ml thickened cream
- 70 g macadamia nuts
Instructions
- Grease and line 30cm springform cake tin
- Break apart gingernut biscuits, then process in food processor. Add butter to biscuit and continue to process until combined
- Press combined mix into the cake tin to form the base of the cheesecake, and place the tin in the freezer for 20 minutes to set
- Process cream cheese and honey in the processor until smooth. Pour in thickened cream and continue processing until thick. Stir chopped macadamia nuts into the mix
- Remove the gingernut base from freezer, and evenly spread cream cheese mix over
- Cover cheesecake with plastic wrap, and freeze overnight or until firm
- Allow up to 15 minutes cor the cheesecake to soften before serving
Recipe Ingredient – Macadamia Honey
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