Macadamia and Pepper Berry Cheesecake
16
servings4.9
grams5.6
grams43.8
gramsIs there anything more Australian than macadamia nuts and pepper berry?
I feel like I should be wearing a Chesty Bonds singlet, holding a can of VB and humming Bow River while I type this.
And yes, that’s totally a reference just for my Aussie followers, lol.
But seriously, I can’t get over how amazing this cheesecake tastes. The pepper berry has that same deep fruitiness that I have talked about before, but with a uniquely mysterious flavour all of its own.
I wish that I could give international followers a substitution because I know that it’s hard to get pepper berry over there but there really is no other flavour quite like it, and that striking purple colour is to die for…right?
I seriously want you to give this a whirl next time you want to wow at a dinner party.
It’s THAT good.
If you don’t follow a sugar-free diet, just substitute the erythritol for caster sugar.
If you do, you know what to do;
Post it. Tag me.
Enjoy!
Ingredients
- BASE:
350 grams of macadamia nuts (unsalted)
1/4 cup of almond meal
80 grams of butter
- FILLING:
500 grams of cream cheese
3/4 cup of erythritol
4 teaspoons of gelatin, bloomed in ¼ cup of water
2 teaspoons of vanilla extract
1 cup of cream
1 cup of sugar-free white chocolate (chips or chopped finely)
1 teaspoon of ground pepperberry
- SYRUP SWIRL:
1 cup of erythritol
½ cup of water
1 tablespoon of pepperberry
Directions
- Place the sweetener and water for the swirl in a small saucepan, along with the pepper berry and heat until the sugar has dissolved. Bring to the boil and then reduce heat and simmer for 15 minutes.
- Strain into a jar and let cool.
- Note: There will be more syrup than you need for this recipe bit it can be stored in a jar in the fridge for up to two months.
- This pepper berry simple syrup is perfect for creating unique cocktails.
- Pre-heat oven to 170⁰ C
- Blitz macadamia nuts into a medium crumb using a food processor or by smashing them in a bag with a rolling pin. Make sure that you don’t over-blend or you will get macadamia nut butter.
- Melt the butter and combine with the macadamia nuts and the almond meal in a mixing bowl.
- Combine well and then press firmly and evenly into the base of a greased and/or lined 20cm springform pan.
- Bake for 15 minutes.
- Remove from the oven and set in the fridge to firm up.
- Measure out ½ a cup of the cream and add the pepper berry, stirring to combine. Sit aside to steep while you continue the recipe.
- Meanwhile, beat the cream cheese and sweetener with an electric mixer until smooth.
- Take the remaining ½ cup of the cream and place it in a microwave safe jug, along with the white chocolate chips.
- Melt in short bursts, no more than 30 seconds, in the microwave, stirring in-between each burst.
- Fold in the gelatin mixture, vanilla and pepper berry infused cream.
- Lastly, mix in the white chocolate.
- Pour half of the mixture into the base and then swirl the pepper berry syrup through.
- Top with the other half of the cheesecake mixture and then add syrup swirls to the top and chill until set, approx. 4 hours.
Nutrition Facts
16 servings per container
- Amount Per ServingCalories433
- % Daily Value *
- Total Fat
43.8g
68%
- Total Carbohydrate
4.9g
2%
- Protein 5.6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
