A++ Caramel and Macadamia Cheesecake to End the School Year

My son successfully finished up his first year of post-secondary education so to celebrate I gave him carte blanche to pick his favourites for a celebratory meal. Of course dessert figured prominently in his meal and cheesecake is his idea of perfection. Over the years I've baked many a cheesecake, but this one is in the gold standard category. First of all, it's covered in caramel and nuts -- what's not to love about that combo, and second it's got a rich, buttery cake batter that just melts in your mouth.

The caramel on the nut topping went a little darker than I like.

I suppose you could use something other than macadamia nuts for the topping, but their buttery-rich flavour really lends a nice complementary taste to the cake itself. And BTW, because macadamia nuts have such a high fat content (this is not a low cal dessert!!), they should be stored in the refrigerator or freezer to prevent rancidity before use.

The trick with this recipe is the caramel sauces -- there are two made using different methods. My only word of caution is to stay on top of the timing. You do that, and this recipe is relatively easy to create with max wow factor when served. 

600g good-quality cream cheese, at room temperature

120g berry sugar or superfine sugar

1/2 vanilla bean (it's really important to use a vanilla bean vs. vanilla extract)

4 eggs, lightly beaten

60 ml sour cream

icing sugar for dusting

160g dry biscuits like HobNobs

40g unsalted butter, melted

150g macadamia nuts

90g berry sugar or superfine sugar

65g unsalted butter

160g berry sugar or superfine sugar

100ml whipping cream, at room temperature

1. Preheat the oven to 300F. Lightly grease a 20cm springform cake pan and line the base and sides with parchment.
2. Make the cake base by grinding the biscuits to crumbs in a food processor (or put them in a heavy-duty plastic bag and bash with a rolling pin -- great for getting out your frustrations!). Mix with 40g melted butter until you have a wet, sandy consistency. Transfer to the lined tin and flatten with your knuckles, or a spoon, until you have a level base.
3. To make the cake batter, put 120g sugar and cream cheese in a mixing bowl. Slit the vanilla pod lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Whisk with an electric mixer until smooth. Gradually add the eggs and sour cream, whisking until smooth. Pour the mixture over the biscuit base and place in the oven. Bake for 60-70 minutes, until set (a skewer inserted in the centre should come out with a slightly wet crumb attached). Leave to cool to room temperature, then turn out onto a cake platter. Chill the cake for at least two hours.
4. To prepare the nut topping, scatter the nuts over a baking sheet and roast in a 300F oven for about 15 minutes until golden. Remove from the oven and set aside. Line a baking tray with parchment. Place 90g fine sugar in a saucepan with a very thick base (sugar should not be more than 1/8 inch high). Heat the sugar gently until it turns a golden-brown caramel. DO NOT STIR at any stage. Carefully add the toasted nuts and mix gently with a wooden spoon. When most of the nuts are coated in caramel, pour them on to the lined tray and leave to set. Break bits off and chop them very roughly with a large knife. Leave some whole.
5. To make the caramel sauce, put 65g unsalted butter and 160g berry sugar in a thick-bottomed saucepan and stir constantly over medium heat with a wooden spoon until it becomes a smooth, dark caramel. The butter and sugar will look like they have split, but don't worry; just keep on stirring. Once the desired colour is reached, carefully add the whipping cream while stirring vigorously. Remove from the heat and cool.
6. To finish the cake, dust the edges and sides with plenty of icing sugar. Spoon the caramel sauce in the centre, allowing it to spill over a little. Scatter lots of caramelized nuts on top.
7. The cheesecake will keep in the fridge for 3 days.

Serves 8 (or more as this is so rich it goes far!)