Caramel & Macadamia Ricotta Cheesecake

This was the 2nd ricotta cheesecake I've baked, I found the recipe from Keiko's blog (Nordljus).

In her original post, Keiko mentioned she's not a big fan of baked cheesecakes as she finds them quite heavy.

I agree, most of them are quite heavy but its simplicity is all that matters to me.

My 1st ricotta cheesecake was light, smooth & refreshingly fruity.

You can find that I've tried to accompany the cheesecakes with syrups or fruit compote to make it light & refreshing, the results always over my expectations.

I think this cheesecake was quite heavy by itself, but it goes really well with the caramel macadamia nuts.

I love the nuts, I think it'd be a great snack just by itself.

Next week is Chinese New Year.

I've seen some nice cookies from tastespotting & foodgawker.

For those who don't know about that, these are online photo galleries for food bloggers.

I enjoy browsing the sites & reading excellent blogs.

Happy Chinese New Year!

Recipe (8" round):

recipe adapted from Nordljus

Crust

160 g HobNobs biscuits, or you can use other dry biscuits

40 g unsalted butter, melted

Preheat oven at 140C.

Line a parchment paper on the base & grease the side.

Whiz the biscuits into crumbs & mIx with butter, press into the prepared pan.

Ricotta cheesecake filling

400 g ricotta cheese

200 g cream cheese

120 g caster sugar

1/2 vanilla pod, split & seeded

4 eggs

75 g soured cream

In large bowl, cream together the ricotta cheese, cream cheese, sugar & vanilla seeds.

Whisk in eggs, one at a time, followed by soured cream until smooth.

Pour into the prepared pan & bake for 40 min.

Turn off the heating, leave the cheesecake to cool inside the oven.

Remove from the oven & refrigerate for at least 2 h.

Butter caramel sauce

160 g granulated sugar

65 g unsalted butter

100 ml whipping cream

In a saucepan, heat together the butter & sugar until amber brown.

Carefully add the whipping cream & stir until smooth.

Remove from heating & set aside for cooling.

Caramelised macadamia nuts

200 g macadamia nuts

120 g granulated sugar

Roast the macadamia nuts at 140C for 15 min & line a tray with a parchment paper.

In a clean pan, heat sugar until it caramelises.

Add the nuts & mix gently until most nuts are coated in caramel,

Pour the nuts on the tray & leave to set.

Once set, chop roughly & use for decoration.

Assembling

Carefully remove the cheesecake from the pan, spoon the caramel sauce in the centre & put the nuts on top.

Cut & serve!