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