Baked Ricotta Cheesecake with Caramel & Macadamia nuts (GF)

Baked Ricotta Cheesecakes, I've always knew that they existed out there, but never really wanted to stray away from my trusty New York Baked Cheesecake. But, in a bid to be a teeny bit of a healthier dessert option, I explored some cheesecake recipes until I found one that sounded divine. Lost are the health benefits when you add salted caramel sauce and caramelised macadamias, but hey, you can't win them all!!

I made this recipe on Friday when we had a good friend around for dinner and as my Husband said, I have to share this one straight away! It was so much lighter and less "tut tat" than a regular NY Baked. Tut tat is what I call the sensation of when the cheesecake sticks to the roof of your mouth, in case you were wondering!! 

I found this magnificent dessert on

Yue's Handicrafts

 and its one for the books thats for sure. 

You could use any nut you like, but macadamias are by far my favourite nut and was one of the main reasons why I chose this recipe in the first place. There are a few steps involved in this cheesecake, and I plan to use the standard base recipe again and experiment with a citrus topping. 

I followed the recipe, all but for the base. I bought some gluten free cookies to use with melted butter to make the base, so that the entire dessert could be gluten free. I also ended up baking my cheesecake for an additional 15 minutes, for some reason it just seemed way under after 40 minutes. 

Here is the recipe, straight from Yue..

For the Crust

160 g any dry/sweet biscuits

40 g unsalted butter, melted

Ricotta cheesecake filling

400 g ricotta cheese

200 g cream cheese

120 g caster sugar

1/2 vanilla pod, split & seeded

4 eggs

75 g soured cream


Preheat oven at 140C.

Line a parchment paper on the base & grease the side.

Whiz the biscuits into crumbs & mIx with butter, press into the prepared pan.



1. In large bowl, cream together the ricotta cheese, cream cheese, sugar & vanilla seeds.

2. Whisk in eggs, one at a time, followed by soured cream until smooth.

3. Pour into the prepared pan & bake for 40 min.

4. Turn off the heating, leave the cheesecake to cool inside the oven.

5. Remove from the oven & refrigerate for at least 2 h.

Butter caramel sauce

160 g granulated sugar

65 g unsalted butter

100 ml whipping cream

1. In a saucepan, heat together the butter & sugar until amber brown.

2. Carefully add the whipping cream & stir until smooth.

3. Remove from heating & set aside for cooling.

Caramelised macadamia nuts

200 g macadamia nuts

120 g granulated sugar

1. Roast the macadamia nuts at 140C for 15 min & line a tray with a parchment paper.

2. In a clean pan, heat sugar until it caramelises.

3. Add the nuts & mix gently until most nuts are coated in caramel,

4. Pour the nuts on the tray & leave to set.

5. Once set, chop roughly & use for decoration.

If yo

u enjoy a cheesecake and are keen to try a slightly lighter version, give this one a try! Its a bit of a mess, but you'll enjoy cleaning it up!!!

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