The velvety texture of this dessert cheesecake is pure indulgence
300ml tub thickened cream
2 tsps finely grated orange rind
250g block cream cheese, chopped, at room temperature
¹⁄ ³ cup caster sugar
3 eggs, at room temperature
10 macadamia biscuits (110g)
Dollop thick cream, to serve
1 cup caster sugar
ORANGE TOFFEE SAUCE
1 cup caster sugar
½ cup strained, fresh orange juice
Heat cream and rind in a medium saucepan over a medium heat, stirring until hot (don’t boil). Remove. Stand for 5 minutes. Strain into a large jug. Cool to warm.
Place a folded tea towel in a large roasting pan to cover the base. Arrange six ovenproof ramekins (¾-cup capacity) on the tea towel.
To make caramel, dissolve sugar in ½ cup water in a medium saucepan, stirring over a low heat. Bring to boil. Boil, without stirring, for 10 to 12 minutes, or until golden. Remove. Immediately pour evenly into ramekins.
Process cream cheese and sugar in a food processor until combined. With motor operating, add eggs, one at a time, until combined. Scrape down side of bowl. With motor operating, add cream mixture until smooth.
Divide evenly among ramekins. Pour enough boiling water into pan to come halfway up the sides of ramekins.
Cook in a slow oven (150C) for about 30 minutes, or until just set (mixture will appear wobbly in the centre). Remove. Stand ramekins in pan for 5 minutes. Place ramekins on a wire rack. Cool to room temperature. Cover. Refrigerate overnight.
Meanwhile, make sauce. Dissolve sugar in ½ cup water in medium saucepan, stirring over a low heat. Bring to boil. Boil, without stirring, for about 10 minutes, or until bubbles subside and mixture is golden.
Remove pan from heat. Carefully add juice, as mixture will splutter. Return pan to a medium to low heat. Boil gently, stirring occasionally, for 3 to 4 minutes, or until toffee dissolves and sauce is smooth. Transfer to a heatproof jug. Cool.
Process biscuits in food processor until finely crushed.
To serve, divide biscuit crumbs among six serving plates. Run a knife around the inside of each ramekin. Invert onto plates. Serve with sauce and cream.