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Macadamia Cheesecake

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Macadamia Cheesecake


2 x 150g bags of New Farm Confectionery Macadamia brittle

1 packet of Gingernut biscuits

100g butter

800g cream cheese

70g sour cream

300ml thickened cream

100g icing sugar

1 tbsp lemon


24cm springform pan

Food processor


1. To start your base, blitz your biscuits and brittle together in a food processor

2. Melt your butter and mix thoroughly through your biscuit crumb

3. Firmly press your biscuit mixture into the base and up the walls of your tin. you can use the base of a measuring cup to help press it into place

4. Place in the fridge to set whilst making your filling

5. With a wooden spoon beat together your cream cheese, sour cream, icing sugar and lemon until smooth (you can also use an electric mixer if you would like)

6. In a separate bowl whisk your thickened cream to stiff peaks (you can use an electric mixer for this, or a whisk)

7. Gently fold your thickened cream through your cream cheese mixture, until fully incorporated 

8. Pour the cheese mix into your prepared base and smooth the top

9. Set in your fridge for at least 3 hours or preferably overnight


If you prefer a thicker base don't push any of the biscuit mixture up the walls, instead fully press into the base of your tin

You can also make single serve cheesecakes in glasses which are great for dinner parties

Make sure your cream cheese is at room temperature to avoid clumping

You can choose a different biscuit to change up the flavour of the base - chocolate cookies would work well

Whisking your thickened cream to stiff peaks is very important, if under whipped it will not set properly