Whenever I see a no-bake cake recipe, I usually cringe. Not because I believe that the flavor profile will not be great or anything, it’s just that I kind of turn my nose up at those too easy to believe recipes! However, I totally stand by this one which was adapted from Taste.com.au. Having recently returned from sojourn in Oz, I thought it appropriate to look up some recipes from down under to see what’s kicking and brought it to an Aussie day party in Shimane-ken! Additionally, though I used a freezer to finish the cake, if you live in a cold area where the words ”Thundersnow”, ”Snowmageddon”, or ”OMG my water pipes are frozen” apply, just cover it and leave it outside for a night.
Frozen macadamia and honey cheesecake
Prep time: 20 minutes Freezing time: 4-5 hrs/overnight Servings: 8
Budget for ingredients: ¥1000
1 plastic bag
1 big bowl
1 bag plain biscuits
1/2 stick (50 g) butter
1 pkg (250 g) cream cheese
2/3 c honey
1 c fresh cream
1 packet macadamia nuts (I used a Top Valu 65 g bag)
* Note – Springform pans make for a prettier cake, but you can use any pan for this as long as you grease it!
- Place biscuits in the plastic bag and crush them with the rolling pin. No mess and the cleanup is less.
- Heat up the pan and melt the butter and mix with the biscuit crumbs. Sometimes I add in cinnamon sugar for an extra touch at this point.
- Press the crumbs down into the bottom of the springform pan. Place in freezer for it to set.
- Use your mixer to beat together the cream cheese and 1/2 c of your honey in the big bowl. When it gets smooth add in the cream and beat some more. This should take around 5 minutes.
- Chop macadamia nuts and add them to the cream cheese mixture.
- Take out the pan from the freezer and add the mixture to it.
- Pour the remaining honey over the cream cheese mixture, and using a butter knife you can make a swirl effect by making little circles around the edges of the cake.
- Freeze overnight. Take the cake out 5-10 minutes before slicing and serving.