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Macadamia cheesecake slice
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a decadent blueberry macadamia cheesecake slice for a mouthwatering treat.
Ingredients:
  • 35g plain flour
  • 16.00 gm brown sugar
  • 20g butter
  • 100g pkt Diced Macadamias
  • 150g blueberry
  • 55g caster sugar
  • 21.00 gm lemon juice
  • 200g granita biscuits, coarsely broken
  • 120g butter, extra, melted
  • 500g cream cheese, softened
  • 120g sour cream
  • 110g caster sugar
  • 2 Free Range Eggs
  • 1 tsp finely grated lemon rind
  • 180g white chocolate, melted, cooled
Instructions:
  • Preheat the oven to 180C and line a baking tray with baking paper. Mix flour, sugar, and butter in a bowl, then stir in half of the macadamias. Spread the mixture over the lined tray and bake for about 10 minutes until golden. Let it cool on the tray before reducing the oven temperature to 160C.
  • In a saucepan over medium heat, mix blueberries, sugar, and lemon juice. Stir and cook for 5 minutes until sugar dissolves and blueberries break down. Increase heat to high and cook for 2 more minutes until sauce thickens. Let it cool completely before using.
  • Prepare the slice pan by greasing and lining the base and long sides with baking paper, leaving some overhang. In a food processor, finely crush the remaining macadamias and biscuit. Add extra butter and process until well combined. Press the mixture into the pan to form the base. Chill in the fridge for 30 minutes before proceeding.
  • Combine cream cheese, sour cream, and extra caster sugar in a food processor until smooth. Mix in eggs and lemon rind until well combined. While the processor is running, add chocolate and process until smooth.
  • Spread one-third of the blueberry mixture onto the biscuit base, followed by half of the cream cheese mixture. Add the rest of the blueberry mixture, then the remaining cream cheese mixture. Swirl the mixtures together using a butter knife. Bake for 30-35 minutes until set. Let it cool in the turned-off, slightly open oven, then refrigerate. Sprinkle macadamia mixture over the slice.

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