Pepperberry and Macadamia Cheesecake

recipe by Naomi Sherman

CATEGORY: Desserts

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeSugar Free

CALORIES

433kcal

protein

5.6g

carbs

4.9g

fat

43.8g

serves

18serves

Introduction

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.

Enjoy!

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Ingredients

Directions

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.

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Recipe creator

about naomi sherman

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

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