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Salted Caramel Cheesecake

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(makes 10-12 tarts)
Macadamia Toffee
  • 120g macadamia nuts lightly roasted
  • 100g sugar
  • 20ml water
 Salted Caramel Sauce
  • 180g caster sugar
  • 160g brown sugar
  • 125ml water
  • 3g salt
  • 100g butter
  • 120g cream
For the Pastry
  • 1 egg
  • 1 egg yolk
  • 365g flour
  • 150g caster sugar
  • 225g butter
  • Pinch of salt
For the Cheesecake Mix
  • 500g cream cheese
  • 150g caster sugar
  • 1 tsp vanilla essence
  • Juice of 1 lemon
  • 3 eggs
  • 100g sour cream

For the Macadamia Toffee
Line a baking tray with baking paper. Place the water & sugar in a small saucepan & cook to a golden caramel. Add the nuts & pour onto the lined tray. Set aside to cool. Chop roughly.
For the Salted Caramel Sauce
Boil 50ml of water & the caster sugar to make a dark caramel. Boil the salt & remaining water & carefully add this to the caramel with the cream. Add the brown sugar & the butter & cook until the sugar is melted. Allow to cool & become thick.     For the Pastry
Whisk together the sugar & the butter, add the eggs, & then the flour & salt. Do not over mix. Wrap & chill until firm. Roll out with a rolling pin to about 3mm thick & cut out rounds to fit the small tart moulds. Chill. Blind bake tart shells until lightly golden brown.
For the Cheesecake Mix
Mix together the cream cheese, sugar & sour cream. Add the eggs one at a time. Add the lemon juice & vanilla. Spoon into baked tart shells & bake at 160°C for 10-12 mins until firm but a little wobbly in the centre. Remove & allow to cool. Top with a spoon of caramel sauce & macadamia toffee.          

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