Macadamia and raspberry baked cheesecake
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Raspberry and macadamia baked cheesecake

When it comes to crowd-pleasing desserts, nothing beats a baked cheesecake. This decadent beauty is gluten free, with the added luxury of macadamias in the biscuit base and as a garnish on top. You can make this recipe 1-2 days in advance, so it’s perfect for entertaining!
5 from 1 vote
Servings 10
Course Dessert
Preference Gluten Free
Perfect for Celebrations, Decadent Dessert
Skill level Moderate



  • 350 g gluten free sweet biscuits (we used Anzacs) 
  • 130 g macadamia nuts roasted (1 cup)
  • 150 g salted butter melted

Raspberry sauce

  • 1 ½ cups frozen raspberries (170g)
  • ¼ cup water
  • 2 tbsp caster sugar 

Cake filling

  • 500 g cream cheese room temperature
  • 395 g sweetened condensed milk
  • 1 lemon zest and juice
  • 1 tbsp pure vanilla extract
  • 4 free-range eggs 
  • 300 ml thickened cream 

To serve

  • 100 g fresh raspberries
  • Extra roasted macadamias



  • For the base, preheat oven to 180°C fan forced. Grease and line a 22cm springform pan with baking paper. Break the biscuits into a food processor and add the macadamias.
  • Process until the mixture resembles breadcrumbs. Add the melted butter and mix to combine.
  • Tip the mixture into the prepared springform pan. Firmly press the base down evenly using damp hands or the back of a spoon. Place in the refrigerator to chill.

Raspberry sauce

  • For the raspberry sauce, place the raspberries, water and sugar in a small saucepan. Bring to a simmer, stirring occasionally. Continue to cook until the mixture has reduced slightly, and the raspberries have broken down.
  • Remove from the heat and set aside to cool to room temperature.

Cake filling

  • For the filling, place the cream cheese, condensed milk, lemon zest, lemon juice and vanilla extract into a food processor or electric mixer and blend until smooth.
  • Add the eggs and cream, then mix well.
  • Pour the cream cheese filling onto the chilled biscuit base. Place dollops of raspberry sauce on top of the mixture and swirl gently through.
  • Place the cheesecake on an oven tray and bake for 1 hour and 30 minutes. Allow the cheesecake to cool completely in the oven.
  • Transfer to the refrigerator to set for 6 hours or overnight.  

To serve

  • To serve, remove the cheesecake from the springform pan and transfer to a cake stand. Top with fresh raspberries and macadamias before slicing.


Calories: 812kcalCarbohydrates: 61gProtein: 13gFat: 59gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 196mgSodium: 519mgPotassium: 436mgFiber: 4gSugar: 38gVitamin A: 1703IUVitamin C: 14mgCalcium: 242mgIron: 3mg

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