Foundations of Food Photography course and Business of Edible Images are currently closed for enrolment. 
Keep up to date on the next intake. Join the waitlist

Pepperberry and Macadamia Cheesecake

recipe by Naomi Sherman

Nutrition Facts



Is 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.



The recipe


350 grams of macadamia nuts (unsalted)
1/4 cup of almond meal
80 grams of butter
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
1 cup of erythritol
½ cup of water
1 tablespoon of pepperberry


Step 1
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.
Step 2
Strain into a jar and let cool.
Step 3
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.
Step 4
This pepper berry simple syrup is perfect for creating unique cocktails.
Step 5
Pre-heat oven to 170⁰ C
Step 6
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.
Step 7
Melt the butter and combine with the macadamia nuts and the almond meal in a mixing bowl.
Step 8
Combine well and then press firmly and evenly into the base of a greased and/or lined 20cm springform pan.
Step 9
Bake for 15 minutes.
Step 10
Remove from the oven and set in the fridge to firm up.
Step 11
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.
Step 12
Meanwhile, beat the cream cheese and sweetener with an electric mixer until smooth.
Step 13
Take the remaining ½ cup of the cream and place it in a microwave safe jug, along with the white chocolate chips.
Step 14
Melt in short bursts, no more than 30 seconds, in the microwave, stirring in-between each burst.
Step 15
Fold in the gelatin mixture, vanilla and pepper berry infused cream.
Step 16
Lastly, mix in the white chocolate.
Step 17
Pour half of the mixture into the base and then swirl the pepper berry syrup through.
Step 18
Top with the other half of the cheesecake mixture and then add syrup swirls to the top and chill until set, approx. 4 hours.
Tried it? Share it!
Tag @naomisherman_foodcreative

Tried it? Add your review

Notify of
Inline Feedbacks
View all comments

Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
Website by Duende Studio
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram