05/07/2026
🔔Recipe incoming…
Our nuts aren’t just made for snacking straight from the bag… they’re the ultimate dessert upgrade!
We’re currently obsessed with our Toasted Caramel Almonds — chopped & scattered over our White Choc & Raspberry Ripple Cheesecake + a scoop of vanilla bean ice cream 🤌
Trust us… this one’s a crowd-pleaser every time.
Want the recipe? Keep scrolling 👇 Dinner party dessert = sorted.
🍰 White Choc & Raspberry Ripple Cheesecake
Ingredients
* 250g shortbread biscuits
* 100g granita biscuits
* 125g butter, melted
* 1 cup frozen raspberries
* 2 tsp lemon juice
* ½ cup caster sugar
* 750g cream cheese, softened
* 2 eggs
* ½ cup sour cream
* 250g white chocolate, melted
* 100g raspberries (extra)
* 50g white chocolate (extra)
* Barossa Nut Co. Toasted Caramel Candied Almonds, chopped.
Method
1. Base: Crush biscuits → mix with butter → press into lined tray → chill 30 mins.
2. Raspberry swirl: Cook raspberries + lemon + 1 tbsp sugar (5 mins) → strain → chill.
3. Filling: Blend cream cheese, eggs, sour cream & remaining sugar → add melted choc → smooth.
4. Assemble: Scatter raspberries + choc on base. Swirl half raspberry mix through filling → pour in → drizzle remaining + swirl. Top with extra raspberries + choc.
5. Bake at 150°C for 45 mins or until just set. Cool in oven (door ajar) 1 hr → chill 2 hrs → slice.
✨ Top with vanilla bean ice cream + chopped Toasted Caramel Candied Nuts for the ultimate finish 😋
