Pepper+Berry+Cheese+Cake.jpg

MACADAMIA PEPPER BERRY CHEESECAKE

Serves: 8

INGREDIENTS

BASE:

  • 350 grams of macadamia nuts (unsalted)

  • 1/4 cup of almond meal

  • 80 grams of butter

FILLING:

  • 500 grams of cream cheese

  • 3/4 cup of erythritol

  • 4 teaspoons of gelatin, bloomed in ¼ cup of water

  • 2 teaspoons of vanilla extract

  • 1 cup of cream

  • 1 cup of sugar-free white chocolate (chips or chopped finely)

  • 1 teaspoon of ground pepper berry

SYRUP SWIRL:

  • 1 cup of erythritol

  • ½ cup of water

  • 1 tablespoon of pepper berry

METHOD:

Place the sweetener and water for the swirl in a small saucepan, along with the pepper berry and heat until the sugar has dissolved. Bring to the boil and then reduce heat and simmer for 15 minutes.

  • Strain into a jar and let cool.

  • Note: There will be more syrup than you need for this recipe bit it can be stored in a jar in the fridge for up to two months.

  • This pepper berry simple syrup is perfect for creating unique cocktails.

  • Pre-heat oven to 170⁰ C

  • Blitz macadamia nuts into a medium crumb using a food processor or by smashing them in a bag with a rolling pin. Make sure that you don’t over-blend or you will get macadamia nut butter.

  • Melt the butter and combine with the macadamia nuts and the almond meal in a mixing bowl.

  • Combine well and then press firmly and evenly into the base of a greased and/or lined 20cm springform pan.

  • Bake for 15 minutes.

  • Remove from the oven and set in the fridge to firm up.

  • Measure out ½ a cup of the cream and add the pepper berry, stirring to combine. Sit aside to steep while you continue the recipe.

  • Meanwhile, beat the cream cheese and sweetener with an electric mixer until smooth.

  • Take the remaining ½ cup of the cream and place it in a microwave safe jug, along with the white chocolate chips.

  • Melt in short bursts, no more than 30 seconds, in the microwave, stirring in-between each burst.

  • Fold in the gelatin mixture, vanilla and pepper berry infused cream.

  • Lastly, mix in the white chocolate.

  • Pour half of the mixture into the base and then swirl the pepper berry syrup through.

  • Top with the other half of the cheesecake mixture and then add syrup swirls to the top and chill until set, approx. 4 hours.

Recipe and photo by Naomi Sherman