Name: Orange and macadamia cheesecake
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 10
Ingredients: Filling; 1 cup orange juice; 1 cup caster sugar; 4 eggs, separated; 2 oranges, finely grated zest; 1 1/2 tablespoon gelatine; 1/3 cup just-boiled water; 2 250 gram packets cream cheese, at room temperature; 300 millilitre carton thickened cream, whipped; 150 gram wheatmeal biscuits, broken; 150 gram macadamias, lightly crushed; 125 gram butter, melted; 1/4 teaspoon ground cinnamon; orange segments, to serve

Orange and macadamia cheesecake

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Serves 10

Prep

25M

Cook

Total

27M

Ingredients

Filling

1 cup orange juice

1 cup caster sugar

4 eggs, separated

2 oranges, finely grated zest

1 1/2 tablespoon gelatine

1/3 cup just-boiled water

2 250 gram packets cream cheese, at room temperature

300 millilitre carton thickened cream, whipped

150 gram wheatmeal biscuits, broken

150 gram macadamias, lightly crushed

125 gram butter, melted

1/4 teaspoon ground cinnamon

orange segments, to serve

Method

1.Lightly grease a 28cm springform pan.

2.Place biscuits and half the nuts in a food processor and process until finely crushed. Add butter and cinnamon. Process until combined.

3.Press mixture firmly into base of prepared pan. Chill for 15 minutes, until firm.

4.Make Filling; combine juice, sugar, egg yolks and zest in a heatproof bowl. Whisk over a saucepan of simmering water for 4-5 minutes until thick and frothy. Remove from heat.

5.Meanwhile, in a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly.

6.In a small bowl, using an electric mixer, beat cream cheese until smooth. Gradually blend in egg and gelatine mixtures. Transfer mixture to a large bowl. Fold cream through.

7.Whisk egg whites in medium bowl until soft peaks form. Fold into cheese mixture.

8.Pour into prepared pan. Top with remaining macadamias. Chill for 3 hours or overnight. Serve topped with orange segments.

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