Orange Creme Caramel Cheesecakes

SERVES 6, PREP AND COOK: 50 MINS

INGREDIENTS 300ml tub thickened cream 2 tsps finely grated orange rind

2 50g 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 CARAMEL 1 cup caster sugar

ORANGE TOFFEE SAUCE 1 cup caster sugar ½ cup strained, fresh orange juice METHOD 1 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. 2 Cool to warm.

Place a folded tea towel in a large roasting pan to cover the base. Arrange six ovenproof ramekins (¾-cup capacity) 3 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 4 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 5 mixture until smooth. Divide evenly among ramekins. Pour enough boiling water into pan to come 6 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 7 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 8 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 9 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.