Photo by: Richard Learoyd

Caramel and macadamia cheesecake

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600g good-quality cream cheese, at room temperature
120g caster sugar
½ vanilla pod
4 free-range eggs, lightly beaten
60ml soured cream
icing sugar for dusting

160g dry biscuits (HobNobs are good)
40g unsalted butter, melted

Nut topping:
150g macadamia nuts
90g caster sugar

Caramel sauce:
65g unsalted butter
160g caster sugar
100ml whipping cream

Once you’ve baked this cake you’ll be able to take your ‘A’ levels on the subject of caramel. You make it twice here, using different methods, but don’t be scared. It is one of those things that seem intimidating from a distance but are actually not that hard to do. Just follow the instructions confidently yet cautiously. A note of advice: to get the caramel off your pans, fill them up with water and boil on the stove. Remove the water and wash normally. Felicity Gray, who tried this cake for us, said it was scrummy. We couldn’t agree more.

Serves 8

(p 199, The Ottolenghi cookbook)


The method for this recipe is available in the book SIMPLE (Signed copy), available to buy here.
SIMPLE (Signed copy) |

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