Ingredients
Biscuit base
Digestive biscuits, crushed180 g
Butter, melted80 g
Cheesecake filling
Cream cheese, full fat, room temperature400 g
Caster sugar100 g
Sour cream100 g
Eggs2
Vanilla extract1 tsp
Lemon juice10 ml
Salted caramel
Caster sugar150 g
Heavy cream, warm120 ml
Butter40 g
Sea salt flakes1 tsp
Roasted macadamia ice cream
Quality vanilla ice cream base1 L
Macadamia nuts, roughly chopped and roasted at 170 °C for 10 min80 g
Method
- 11. Make base: mix crushed biscuits with melted butter; press firmly into a lined 20 cm springform tin; refrigerate 20 min.
- 22. Beat cream cheese and sugar until smooth; add sour cream, eggs, vanilla and lemon; mix until just combined — do not overmix.
- 33. Pour filling over base; bake in a water bath at 150 °C for 55–65 min until just set with a slight wobble in the centre.
- 44. Turn off oven; leave cheesecake inside with the door ajar for 1 hr to prevent cracking; refrigerate overnight.
- 55. Make salted caramel: dry-caramelise sugar to a deep amber; whisk in warm cream carefully; add butter and sea salt; cool.
- 66. Churn vanilla ice cream base with roasted macadamia pieces; freeze until firm.
- 77. Slice cheesecake; place on a chilled plate; drizzle salted caramel over; quenelle macadamia ice cream alongside.
Quality Check
- Cheesecake has no cracks across the surface — water bath and slow cooling are critical.
- Texture is dense and creamy — not grainy or eggy.
- Salted caramel is fluid, deep amber and has a pronounced salt finish.
- Macadamia ice cream is firm and well-scooped — not melting at service.
Desserts Standards
All hot desserts served immediately — do not hold
Plating is part of the standard — follow the card
Ice cream scooped to order — never pre-scooped
Equipment
Springform tin (20 cm), roasting tray for water bath, electric mixer, saucepan, ice cream churn, chilled plate, ice cream scoop
Allergens & Dietary
glutendairyeggnuts