Say hello to JOY, our newest macadamia crumb blend!
With premium macadamias, sweet shards of strawberry, and a hint of vanilla, it’s sunshine in a jar, perfect for adding a fresh, summery sparkle to any dessert.
To truly experience the magic, try our JOY Cheesecake recipe - a creamy, dreamy dessert topped with JOY crumb for that perfect sweet crunch.
Crust:
250g digestive biscuits (or preferred plain biscuits)110g melted unsalted butter
1/2 tsp cinnamon powder
1 Tbsp brown sugar
1 generous pinch of salt
Filling:
10g unflavoured gelatin powder2 Tbsp cold water
250ml cold thickened cream
500g cream cheese, softened (Philadelphia block cream cheese recommended)
150g caster sugar
1 tsp fresh lemon juice
1 tsp vanilla extract
Gondwana Macadamias JOY Crumb, plus extra whipped cream, strawberries, and strawberry sauce for decoration
Instructions:
- Prepare the Crust: Blitz the crust ingredients together. Press into a 19cm springform pan, using a flat measuring cup to create a firm base and high sides. Pop in the fridge to chill.
- Bloom Gelatin: Sprinkle gelatin over cold water, stir, and let sit for 5 minutes to thicken.
- Whip Cream: Whip chilled thickened cream to solid peaks. Set aside.
- Prepare Filling: Melt bloomed gelatin in the microwave (about 10 seconds) and allow to cool slightly. Then whip room-temperature cream cheese with sugar until fluffy. Add lemon juice, vanilla, and gelatin, whipping lightly to combine.
- Combine: Gently fold in half of the whipped cream, then fold in the rest.
- Assemble & Chill: Pour the cream cheese mixture into the prepared crust, smoothing the top. Refrigerate for 6 hours until set.
- Decorate: Before serving, decorate with strawberry sauce, whipped cream, fresh strawberries, and a generous sprinkle of JOY Crumb for the perfect finish.
