Ingredients

▢21 1/4 ounces cheese temperature
▢1/2 c castor sugar or sugar finely-grouned in kitchen appliance but not powdered
▢1 t. vanilla of 1 1/4 teaspoon flavorer paste
▢4 eggs – lightly beaten
▢1/4 c soured cream
FOR CRUST:
▢1 sleeve graham crackers or equivalent
▢3 T unsalted butter melted
FOR NUT TOPPING:
▢1 1/2 c macadamia nuts
▢1/4 c sugar
CARAMEL SAUCE:
▢4 T unsalted butter
▢2/3 c castor sugar or sugar finely-ground in kitchen appliance but not powdered
▢7 T light whipping cream cream
▢*you could also use store bought caramel.

Instructions

1. preheat oven to 325F. lightly grease a springform cake tin and line the bottom and sides with baking parchment.
2. to make the base: put the graham crackers through a kitchen appliance until crushed, or put during a bag and crush with kitchen utensil or mallet. mix with the melted butter until a sandy consistency is made . cover the bottom of the lined tin and flatten with the rear of a spoon to form A level base. pack down the crust.
3. to make the cake batter: mix the sugar, cheese , and vanilla during a bowl . whisk until smooth. with the mixer assail a medium setting, add the eggs one at a time. mix in soured cream and blend until smooth.
4. Pour the mixture over the cracker base. bake for 60-70 minutes until set. to see if its done, you’ll insert a fork/skewer within the center and it should begin clean. put aside to chill to temperature , then you’ll remove from the tin. i left the cake on the bottom , but you do not need to . chill the cake for a minimum of two hours within the fridge.
5. to make the nut topping: scatter the macadamia nuts on a baking sheet and roast within the oven at 325F for about quarter-hour , until golden.
6. Place the sugar during a large saucepan. heat the sugar gently until it turns into a caramel (i know, this is often crazy. it turns into caramel). don’t stir at any point. the sugar will dissolve into a golden caramel. mix within the nuts and gently coat them within the caramel employing a wooden spoon. once covered, pour them on to the lined tray and leave to line . once they’re cool, break them apart or chop if desired into smaller bits.
7. to make the caramel sauce: put the butter and sugar into a thick-bottomed saucepan and stir constantly over medium heat until it becomes a smooth, dark caramel. the butter and sugar will look as if they need split. keep stirring, they’ll come together (its the weirdest thing!!).
8. Once its the colour you would like , carefully add the cream and stir quickly. remove from the warmth and permit to chill . (you could also just use storebought caramel sauce…but this is often tastier!)
9. to finish the cake, pour on the caramel sauce into the middle then sprinkle the candied nuts over the highest . it’ll confine the fridge for 3-4 days.