Maple and Macadamia Nut Cheesecake

For the base:

• ½ cup roasted macadamia nuts
• 3 cups crushed digestive biscuits
• 4 tbsp maple sugar
• 1 pinch of salt
• 1 cup unsalted butter, melted

For the filling:

• 30 oz cream cheese
• ¾ cup double cream
• ½ cup pure maple syrup (preferably amber syrup for its rich taste)
• 3 tsp vanilla extract
• 1 sachet gelatine

For the maple caramel:

• ½ cup maple spread or amber maple syrup
• ¼ cup double cream
• 1 tbsp unsalted butter
• 1 pinch of salt

For the topping:

• ½ cup roasted macadamia nuts

To make the roasted macadamia nuts:

1. Preheat the oven to 200°C.
2. Spread all the macadamia nuts for the topping and base evenly on a lined baking tray.
3. Roast for 8-10 minutes until golden brown, watching carefully to make sure they don’t burn. Set aside.

To make the cheesecake:

1. Grease and line the base and sides of a 10-inch springform pan. Place the digestive biscuits, half the roasted macadamia nuts, maple sugar and salt in a food processor and process for 1 minute, until fine crumbs form.
2. Place the crumb mixture into a large bowl, add in the melted butter and combine.
3. Pour the mixture into the springform pan. Press the mixture onto the base and up the sides using the back of a spoon or your measuring cup, then chill in the freezer for 30 minutes.
4. To make your filling, add the cream cheese into a bowl and whisk until smooth and fluffy. Add in the vanilla extract and maple syrup, mixing until well combined. Set aside.
5. In another bowl, whisk the whipping cream until stiff peaks form. Add into the cream cheese mixture, gently folding until well combined.
6. In a pan, add ½ cup of the filling to the sachet of gelatine and heat gently over a low heat until the gelatine is dissolved.
7. Take the pan off the heat and whisk the mixture for 1-2 minutes and allow to cool.
8. Then, combine the mixture with the rest of the filling, folding gently until well combined.
9. Using a spatula, gently pour the filling onto the prepared base and chill for a minimum of 3 hours or until fully set.

To make the maple caramel:

1. Place the maple spread (or syrup) and double cream into a pan. 
2. Place the maple spread (or syrup) and double cream into a pan.
3. Then add in the butter and sea salt, stirring until well combined.
4. Take the pan off the heat.

To serve:

1. Once the caramel has cooled down, mix in the rest of the roasted macadamia nuts and spread evenly over the set cheesecake.
2. Slice and enjoy!