Byron Bay Cookies | Recipe: White Choc, Macadamia & Blueberry Cheesecake recipe
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Gastrology received the products courtesy of Byron Bay Cookies.
Byron Bay Cookies came from humble beginnings. They were originally baked on an old farmhouse stove in the hills of Byron Bay, a small coastal hamlet on the most easterly point of Australia.
With the region famous for its fresh ingredients and unique flavours one of the original cookie flavours, White Choc Chunk & Macadamia Nut is still one of their most popular flavours (and one of our personal favourites)
With hundreds of thousands of cookies baked weekly, Byron Bay Cookies now supply cafes and gourmet food stores across Australia.
Byron Bay Cookies have been supplying Qantas since 2003. They recently celebrated 10 years of being served on board Australia's most iconic airline. I recall journeys on Qantas flights when I was young eagerly devouring some delicious Byron Bay Cookies on board.
Today, Byron Bay Cookies are also available on board Jetstar and Virgin Australia and have widened their reach internationally to include Sainsbury's and Selfridges in the UK.
Recipe: White Chocolate, Macadamia & Blueberry Cheesecake
Serves: 12
Ingredients:
300g Byron Bay Cookies White Choc Chunk & Macadamia
100g Byron Bay Cookies White Choc Chunk & Macadamia for mixing.
125g butter, melted
3 teaspoons gelatine powder
1/4 cup boiling water
2 x 250g packets cream cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla bean paste
300ml thickened cream, whipped
250g white chocolate melts
300g fresh or frozen blueberries
50g fresh bluberries for decorating
100g Byron Bay Cookies White Choc Chunk & Macadamia for mixing.
125g butter, melted
3 teaspoons gelatine powder
1/4 cup boiling water
2 x 250g packets cream cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla bean paste
300ml thickened cream, whipped
250g white chocolate melts
300g fresh or frozen blueberries
50g fresh bluberries for decorating
Method:
- Lightly grease and line the base of a 22cm spring-form pan with baking paper. Place cookies into a food processor. Process until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30 minutes.
- Stir gelatine and boiling water in a cup until gelatine dissolves. Set aside. Melt chocolate in a bowl over boiling water until just melted. Stir and set aside.
- Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in gelatine mixture, melted chocolate and cream.
- Crumble the remaining 100g cookies stir through mixture and fold in the blueberries. Spoon mixture onto biscuit base. Decorate cheesecake with blueberries. Cover and refrigerate overnight.
- To serve cheesecake, release from spring-form pan and transfer to a serving plate.
