White Chocolate and Macadamia Cheesecake with Caramel Sauce

White Chocolate and Macadamia Cheesecake with Caramel Sauce



  • 2 cups crushed dry biscuits (digestives)
  • 3 tbsp unsalted butter


  • 2 1/2 packs cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 1/2 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water
  • 1/2 cup white chocolate chips
  • 1/2 cup roasted unsalted macadamia nuts, roughly chopped


  • caramel sauce (check recipe in other cheesecake versions)
  • roasted unsalted macadamia nuts whole macadamias
  • roughly chopped roasted unsalted macadamia nuts



  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you want to)
  3. Chill in fridge for around 20 minutes.


  1. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  2. Melt white chocolate in a double boiler then mix this together with the cream cheese mixture
  3. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  4. Now add thickened cream and chopped roasted unsalted macadamia nuts then fold until it’s evenly mixed.
  5. Pour over the prepared crust.
  6. Top it with whole and chopped roasted unsalted macadamia. Refrigerate for at least 6 hours before serving.
  7. Before serving drizzle caramel sauce and chocolate shavings on top then serve.

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