Recipe: Raspberry Macadamia White Chocolate Cheesecake Slice

Summary: I am not a bad cook but occasionally, I make something stunning and this is one of those times. It all started with an aborted recipe plan. I had 2 packets of cream cheese out of the fridge, ready to cook something for an event and then plans changed. Obviously, 2 packets of cream cheese could grow up to be anything, so I asked Mr Ask what he fancied. He doesn’t like cream cheese frosting, I had been hankering for a crumb cake with a fruit and cream cheese swirl but I because of the frosting thing, I didn’t think he would go there. We chatted and he said “Make what you want, even if you don’t think I’d like it because you make great food and you are usually right”. You could have thrown me down with a feather!

I decided on a swirly cheesecake slice in the end and it was pretty amazing, even if I am the one saying it. What could be better than these combinations? Macadamia nuts and butternut biscuits combine for a rich and buttery crumb crust. A creamy, yet lemony tangy cheesecake, sweetened with white chocolate and swirled with raspberry puree. The whole thing topped with a sweet and buttery macadamia crumble. Oh yes! There is nothing difficult about this but it is a bit of a faff. Several steps that require heating and then cooling, making it somewhat time and dish intensive. It’s a make the day before thing, for sure. But the payoff is worth it. Stunning in taste and stunning to look at. I think it would be a perfect Christmas dessert, that colour is so festive and it’s perfect for a summer celebration.

Ingredients

• For the raspberry sauce
• 160g raspberries (fresh or frozen)
• 70g caster sugar
• 1 tblsp lemon juice

• For the macadamia crumble
• 35g plain flour
• 1 tablespoon brown sugar
• 20g butter
• 50g macadamia nuts

• For the cheesecake
• 200g butternut biscuits
• 50g macadamia nuts
• 120g butter, melted
• 500g cream cheese, softened
• 1/2 cup sour cream
• 110g caster sugar
• 2 free range eggs
• 1  lemon, zest only
• 180g white chocolate, melted but cooled

Instructions

For the raspberry sauce

1. Put the oven to 180C to start preheating.
2. Meanwhile, combine raspberries, sugar and lemon juice in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries begin to break down.
3. Increase heat to high and cook for 2 mins or until sauce thickens.
4. Sieve if desired (a must in our house). Set aside to cool completely.

For the crumble

1. The oven should be at 180C by now, so line a baking tray with baking paper. Combine flour, sugar and butter in a bowl with your fingers, until it is a sandy texture.Stir in the macadamias.
2. Sprinkle mixture over the lined tray. Bake for 10 mins or until golden. Set aside on tray to cool. And reduce oven to 160C.

For the cheesecake

1. Grease and line the base and 2 long sides of a 16cm x 26cm slice pan with baking paper, allowing sides to overhang. Add the macadamias and biscuits to a food processor and processes until finely crushed. Add the melted butter and process until combined. Spoon into pan and press over base. Chill in the fridge for 30 mins.
2. While the base is chilling, process cream cheese, sour cream and caster sugar in a food processor until smooth. Add eggs and lemon zest and process until combined. With motor running, add chocolate and process until smooth.
3. Drizzle one-third of the berry mixture over the biscuit base. Pour over half the cream cheese mixture. Drizzle with half the remaining berry mixture. Pour over remaining cream cheese mixture and drizzle with remaining berry mix. Swirl the raspberry mixture through the cream cheese mixture with a butter knife.
4. Bake for 30-35 mins or until just set. Turn oven off and leave in oven, with door ajar, to cool for at least 30min. Then place in fridge to chill. Cut into 12 square and sprinkle with the macadamia crumble mixture.

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