The perennially popular cheesecake is given a modern update with no cookie base, but rather a moreish praline made with macadamia nuts from Lorne Valley.
For the salted caramel sauce, melt the butter in a medium saucepan, add the sugar and cook for 5 minutes or until the sugar dissolves and starts to turn golden, stirring from time to time. Add the cream and salt and bring to the boil. Boil gently for 10 minutes, whisking occasionally, until thickened. Remove from the heat and pour into a small bowl; add the vanilla and set aside to cool.
For the macadamia pretzel praline, place a medium pan over low heat, add the butter and melt, stirring from time to time to distribute the milk solids and continue to cook until it foams and turns nut brown. Stir in the maple syrup and icing sugar, bring to the boil and cook for 2 minutes. Add the macadamia nuts and crushed pretzels and stir quickly until coated. Spoon onto a baking tray lined with baking paper and set aside to cool. When cool, break into small chunks.
Using an electric mixer, beat the cream until soft peaks form. In a larger bowl, using the same beaters, whip the cream cheese, vanilla and 1 tablespoon of the cooled salted caramel sauce until fluffy. Gently fold through the cream.
Spoon into serving glasses, top with a spoonful of salted caramel sauce and sprinkle with a few chunks of macadamia pretzel praline. Serve immediately.
This dessert can be made ahead and refrigerated (without the praline), but for best results, remove from the refrigerator at least 1 hour before serving sprinkled with the praline.
Rather than a dessert wine, try the luscious flavours of an oloroso (sherry).
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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