Caramel and Macadamia Nut Cheesecake
For some reason the picture on my blackberry gives the cake an interesting green tinge, no idea why. I have to admit that I've never made a cheesecake before and for a first experience it makes an awesome cake. The recipe is unsurprisingly Ottolenghi, so the argument for buying the book is getting stronger if you haven't got it already. I have it on authority that they no longer sell this cake regularly in the Kensington branch. One piece of advice is that starting to make it at 9.30pm, after knitting class of course, on a work night is an error. You need a few hours of time to do this. As part of the recipe you have to make 2 different types of caramel, one to coat the nuts, and another to make the sauce. Doing this in the morning before work is not to be recommended.
If, like me, you are gluten free this is a brilliant treat to make because making it a gf recipe doesn't sacrifice anything that makes this cake special. Main tip is GO TO WAITROSE, IT IS AMAZING, they have fantastic (and cheap) gf stem ginger biscuits that work perfectly for the base and give it a little twist from the original recipe.
Nobody will notice that they are fun-free. I would put a little more butter than they recommend to bind it though. Also, while I'm recommending calories, don't ruin the by putting low fat cream cheese in, it is a cake, covered in sugar - you've already gone past the point of no return.
Whilst this recipe has about a kilo less sugar in than the amazing Brooklyn Blackout cake (making it healthy?) I succeeded in getting a massive sugar high that lasted me the entire afternoon... from one slice. Lord knows how my colleague coped after eating at least 1/3 of the whole thing. I eventually came crashing down at around 8pm so luckily in time for a glass of wine.
