FOOD

Salted Caramel and Macadamia Cheesecake Bars

Creamy and nutty vanilla cheesecake topped with a generous drizzle of caramel makes for an dessert irresistible.

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FOOD

Salted Caramel and Macadamia Cheesecake Bars

Creamy and nutty vanilla cheesecake topped with a generous drizzle of caramel makes for an dessert irresistible.

Ingredients

Crust

  • 339 grams graham crackers
  • 100 grams unsalted butter, melted

Cheesecake Filling

  • 500 grams cream cheese (at room temperature)
  • 1/2 cup powdered sugar or 250 milliliters sweetened condensed milk
  • 1 teaspoon vanilla extract

Decoration

  • 150 milliliters salted caramel sauce to drizzle
  • 200 grams unsalted macadamias, roughly chopped

Steps

Crust

  1. Lightly grease a square 20 centimeters x 20 centimeters baking tin or a round/square 20 centimeters cheesecake pan and line with baking paper on the bottom and sides.
  2. Add graham crackers to a food processor and process until you reach a fine crumb.
  3. Add the butter and blitz until you have a damp, sandy mixture.
  4. Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs.
  5. Refrigerate for 30 min.
  6. Take the cheesecake pan out of the fridge and carefully smooth the cheesecake mixture over the base.
  7. Place the pan in the fridge for at least four hours or overnight.
  8. Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.

Cheesecake Filling

  1. Beat the cream cheese, vanilla extract, and powdered sugar (or sweetened condensed milk) until smooth and well combined.
  2. Take care to scrape down the sides of the bowl at least once to make sure the mixture is even and smooth.

Decoration

  1. Sprinkle the bars with macadamias and then drizzle salted caramel sauce.
  2. Serve straight from the fridge. These babies will melt if it's a warm day so work quickly when you decorate them. Will keep for 3 days in the fridge in an air tight container.

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