macadamia white chocolate cheesecake

LOLA’s Bakery Manager Keith originally created this incredible cupcake for Victoria’s wedding dessert display. It’s a dreamy blend of Macadamia praline on top of our now-famous smooth white chocolate cheesecake. It was so well received that we thought it only fair to share…

Base

• 100 g/3½ oz. digestive biscuits/graham crackers or shortbread cookies, crushed
• 1½ tablespoons butter, melted

FILLING

• 130 g/4½ oz. white chocolate, finely chopped
• 160 g/5½ oz. cream cheese
• 140 g/generous ½ cup mascarpone
• 2½ tablespoons (caster) sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons sour cream

macadamia praline

• 210 g/1⅓ cups shelled macadamia nuts
• 210 g/1 cup (caster) sugar
• 20 g/4 teaspoons butter

muffin pan lined with 12 muffin cases

baking sheet lined with non-stick parchment paper

Makes 12

Preheat the oven to 170˚C/325˚F/ Gas 3.

base

Mix the crushed digestive biscuits/ graham crackers with the melted butter. Place about a teaspoon of this into each muffin case – enough to cover the base of the case. Press down slightly with the back of the spoon.

filling

Put the chocolate in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Heat, stirring, until the chocolate melts. Remove from the heat and set aside.

Put the cream cheese, mascarpone, sugar and vanilla in a mixing bowl and beat with an electric hand mixer on medium speed.

Add the eggs, one at a time, and beat between each addition. Reduce the speed to low and slowly add the melted chocolate, then increase the speed to medium to finish beating. Finally, stir in the sour cream.

Transfer the mixture to a jug/pitcher and pour into the muffin cases over the bases. Bake in the preheated oven for 20–25 minutes or until set and just firm to the touch. The cakes will rise and feel springy.

Remove from the oven and let cool for about 30 minutes in the muffin pan. They will sink slightly during this time. Carefully remove from the muffin pan and refrigerate the cupcakes for at least 3 hours or overnight before applying the praline topping.

macadamia praline

Preheat the oven to 170˚C/325˚F/ Gas 3.

Put the macadamias on a baking sheet and roast in the preheated oven for 5–10 minutes.

Meanwhile, scatter the sugar evenly over the base of a heavy-based saucepan and set over medium heat. Do not stir. When it has melted and starts to turn an amber colour, remove from the heat and add the butter and roasted nuts. Pour onto the prepared, lined baking sheet.

As soon as the mixture has cooled down and set, chop it into chunks with a sharp knife.

Put a chunk of the praline on top of each chilled cupcake.

These cheesecake cupcakes will keep in the refrigerator for 3–4 days.