Name: Citrus cheesecake with macadamia praline
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 12
Ingredients: Filling; 750 gram cream cheese, at room temperature, chopped; 1/2 cup caster sugar; 4 eggs; 2/3 cup cream; 1/4 cup plain flour; 2 teaspoon each finely grated lemon,orange and lime zest; 150 gram plain biscuits, crushed; 90 gram butter, melted; Macadamia praline; 3/4 cup halved macadamias, toasted; 1 cup sugar; 1 cup water

Ingredients

Filling

750 gram cream cheese, at room temperature, chopped

1/2 cup caster sugar

4 eggs

2/3 cup cream

1/4 cup plain flour

2 teaspoon each finely grated lemon,orange and lime zest

150 gram plain biscuits, crushed

90 gram butter, melted

Macadamia praline

3/4 cup halved macadamias, toasted

1 cup sugar

1 cup water

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease a 23cm round spring-form pan.

2.In a bowl, combine biscuits and butter until combined. Press firmly into base of prepared pan. Chill 20 minutes, until firm.

3.FILLING: In a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one a time, bearing well after each addition. Blend in cream, flour and rind until smooth.

4.Pour onto base. Bake for 50-55 minutes. Allow to cool completely. Chill until ready to serve.

5.MACADAMIA PRALINE: Line an oven tray with baking paper. Sprinkle nuts onto prepared tray. In a medium saucepan, combine sugar and water. Stir over low heat for 2-3 minutes until sugar dissolves. Bring to boil. Simmer, without stirring, for 10-12 minutes until golden. Pour toffee thinly over macadamias. Set aside until set. Break into pieces. Top cheesecake with praline to serve.

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Ingredients

Method

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