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    Entries in macadamia (2)


    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Macadamia Shortbread Mini Cheesecakes

    Mum wasn't known for being a great cook, she loved a recipe that included commercial products; canned, jarred, bottled, lollies or biscuits. Bless her heart, most weren't great but there were a few exceptions including today's Caramel Shortbread Cheesecakes for all those caramel fans out there.
    I'm using Butterfingers Macadamia Shortbreads, which can be substituted with your favourite shortbread brand with 6 macadamia nuts added when you process/crush the shortbread.
    Pascall Columbines is what Mum used to make the topping, they are a chewy caramel lolly.
    Mum used a quick mix refrigerated cheesecake recipe, I preferred baked so that's what I've gone with, if you prefer Mum's way go for a vanilla quick mix cheesecake.
    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Topping 

    Remove three caramels for decorating later and in small saucepan combine the remaining caramels with a 1/3 cup whipping cream in small saucepan; stir over low heat until smooth, simmer a minute or two to thicken. Set aside to cool.

    You'll need 18 silicone liners or alternatively use cupcake/muffin tin lined with 18 paper cases.

    • 3/4 cup crushed macadamia shortbread biscuits (cookies) 
    • 200g (7oz) bag of chewy caramel lollies
    • 1/3 cup whipping cream 
    • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
    • 3 tablespoons unsalted butter, melted
    • 450g (1 pound) cream cheese, softened
    • 1/2 teaspoon pure vanilla extract
    • 2 large eggs, lightly beaten
    • 3/4 cup sour cream
    • Pinch of salt
    • macadamia nuts for decoration


    1. Preheat oven to 180c (350 degrees). Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
    2. Reduce oven temperature to 140c (275 degrees). Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add 1/2 cup sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
    3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
    4. Before serving spread tops of cheesecakes with caramel topping, top each with a half to one teaspoon of sour cream, chopped macadamia nuts and chopped caramel lolly.

    Happy Baking :)

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    Caramel Cheesecake Ice-cream Sandwich

    Caramel Cheesecake Ice-Cream sandwiched between white chocolate and macadamia cookies.
    43cel (109F); probably not the ideal day to bake cookies & churn ice-cream, but hey, I like to live dangerously!
    Poor churn and freezer struggled with the heat and we were all like little kids with ice-cream dripping down our arms as we ate them ;)
    I used canned caramel (Mark & Daniel do have a "thing" for it) in the ice-cream, but by all means you can swap it for any thick caramel dairy based sauce.
    1 cup milk
    1 cup thickened cream
    1 1/2 teaspoons pure vanilla essence/extract
    125 grams  (4.4ounces) Philadelphia cream cheese, room temperature
    3 large egg yolks
    2/3 cup (130 grams)  white sugar
    1 can Nestle top 'n fill (Dulce de Leche)

    Open caramel can and remove 1/3 of the caramel to a small bowl, set aside. In a small saucepan, over medium-high heat, bring the milk, remaining 2/3 of the can of canned caramel & cream to the boil.  Remove from heat. 
    Using heat proof bowl in a stand mixer or a hand mixer beat the cream cheese, egg yolks & sugar for 2-3 minutes until light and fluffy.
    Gradually pour the milk mixture into the whipped mixture, make sure you keep mixing so the eggs don't end up scrambled. 
    Place the bowl over a saucepan of simmering water and, stir constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon. 
    Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.  At this point stir in the vanilla extract.  Cover and let cool to room temperature and then refrigerate the custard until it is completely cold.
    Transfer the cold custard to your ice cream machine and process according to the manufacturer's instructions. Whilst it is processing stir your reserved canned caramel until smooth. Once the ice-cream has churned fold/swirl reserved caramel. Store in a covered container in the freezer until ready to fill the sandwiches.
    White Chocolate and Macadamia Cookies
    Makes 8 (10cm/4in) cookies for 4 large ice-cream sandwiches
    2 cookie trays lined with non-stick baking paper

    1/2 cup unsalted butter softened
    1/4 cup sugar
    1/3 cup packed brown sugar
    1 large egg, room temperature
    1 tsp vanilla essence/extract
    1 cup flour
    1/4 tsp bi-carb (baking soda)
    1/4 tsp salt
    heaped 1/4 cup of chopped white eating chocolate
    heaped 1/4 cup of chopped raw macadamia nuts
    Beat the butters & sugar in the bowl of an electric mixer on medium until smooth, add egg & vanilla, beat until combined.
    In a medium bowl sift together flour, baking soda & salt.
    Stir the dry ingredients into the creamed butter mixture, then mix in white chocolate & nuts.
    Pre-heat oven to 175c (350F). 
    Use an *ice-cream scoop to scoop 4 balls per tray, flatten slightly with the palm of your hand. Chill the trays in freezer for 15 minutes.
    Bake the cookies for 15-17 minutes, turning tray once during baking. Cool on cooling rack.
    Once cool, sandwich caramel cheesecake ice-cream between 2 cookies, repeat until all four sandwiches are complete. Wrap in plastic wrap & store in the freezer.
    *No ice-cream scoop or can't fit trays in your freezer?? 
    Alternatively you can after mixing in the nuts and chocolate form the dough into a disc, flatten, wrap with plastic wrap and refrigerate for one hour. Divide dough into 8 portions, roll into balls, place on trays, flatten slightly with the palm of your hand and proceed with baking in a pre-heated oven.
    cookie adapted from David Lebovitz The Perfect Scoop