Salted Caramel and Macadamia Cheesecake

Place the macadamia nuts and shredded coconut in a food processor or Thermomix and blitz for approximately 5 seconds. Add the rest of the base ingredients and blitz for a further 5 seconds.

Line a cake tin with baking paper and transfer the base mixture into the tin. Press down with the back of a spoon until the mixture is evenly distributed. Place in the fridge.

Place all of the centre ingredients into a food processor or Thermomix and blitz until completely smooth. If the mixture is a little too thick you can add a few tablespoons of water and blitz again until you reach the desired consistency.

Remove the base from the fridge and spoon the centre ingredients onto the base. Spread with the back of the spoon until evenly distributed. Place in the freezer to set while you start the caramel layer.

Combine the coconut oil, coconut milk, sugar and salt in a saucepan over a medium-high heat.

Bring to a boil and then reduce to a simmer.

Simmer for approximately 40 minutes, stirring occasionally until the sauce becomes thick. Remove from the heat, stir through the vanilla and set aside to cool completely.

When the caramel sauce has cooled completely, remove the cheesecake from the freezer and spread the caramel on top.

Sprinkle the crushed macadamias around the edge.