Preheat the oven to 175°C.

Line the cake tin with baking paper (bottom and sides). I first coat the base and sides with a thin layer of butter and then place the baking paper so that it sticks properly. Take 3-4 sheets of aluminium foil and double wrap the outside of the cake tin like a jacket of sorts. (This is to prevent water from getting in and also add to the bain marie effect while baking the cheesecake).

Blitz the biscuits and macadamias in a processor to a fine crumb and then add the caster sugar. Blitz again to combine and then add the melted butter. Blitz for a few more seconds to combine.

Transfer this crumble to the cake tin and spread evenly. Using a spoon, pat down tightly especially evening out at the edges. (If you prefer a thinner base, use lesser quantity of the crumb).

Bake this for 10 minutes; remove and set aside to cool well.

Put on the kettle water for hot water to pour in the roasting tray.

To make the cream cheese filling, add the softened cream cheese to a cake mixer and beat for a couple of minutes until smooth and creamy.

Then add the caster sugar and beat well till the sugar has combined and dissolved well.

Add one egg at a time, making sure each has dissolved well before adding the next one.

Reduce the speed of the mixer and add the lemon juice, vanilla essence, cardamom powder and salt. Beat till combined and add the double cream. Beat again just for a few seconds till the cream has combined well.

Pour into the cake tin with the cooled crumb base. Tap to even the surface and place the tin inside the roasting tray.

Place the roasting tray inside the oven and carefully pour the hot water into the tray to atleast half the height of the cake tin (around 2 cm).

Bake for 65 minutes or till golden and cooked through at 175°C.

Once baked, turn off the oven and allow the cake to cook down for at least 1 hour inside the oven (with the door closed).

Remove from oven and allow to cool completely before removing from the cake tin.

Enjoy!