Ingredients
The following ingredients have 12 Servings
- 1/2 cup almonds toasted
- 1 cup pecans whole
- 1/2 cup macadamias whole
- 1/2 cup coconut flour
- 2 tsp arrowroot
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 1/2 cup coconut oil melted
- 2 tbs coconut cream
- 1 tbs honey
- 2.00 tsp vanilla extract
- 500 g cream cheese softened
- 395 g sweetened condensed milk
- 1/3 cup cream
- 1 can passionfruit in syrup canned passionfruit
- 150 g frozen raspberries
- 4 tsp gelatine powder
- 4 tbs boiling water
Instruction
- Preheat oven to 180 degrees and line the base of a 26cm springform pan with baking paper.
- Put nuts to a food processor and coarsely chop.
- Add all other base ingredients and process until it forms a dough.
- Press dough evenly over the bottom of the tin and bake until golden brown, or approximately 20 minutes. Set aside to cool.
- Beat cream cheese with an electric hand mixer or in a processor until until softened.
- Add condensed milk and cream and beat until all smooth.
- Add 2/3 of the passionfruit and vanilla and mix through.
- Sprinkle raspberries over the base.
- Pour 3 tablespoons of boiling water in a little bowl and sprinkle with 3 teaspoons of gelatine. In another small bowl mix the remaining water and gelatine. Mix until dissolved.
- Add the larger gelatine bowl to the cheesecake mixture and mix well.
- Add the remaining gelatine to the remaining passionfruit and mix well.
- Pour half of the cheesecake mix over the base. Sprinkle with half the passionfruit and swirl slightly.
- Pour remaining cheesecake mix into tin and sprinkle with remaining passionfruit. Swirl slightly.
- Put cheesecake into fridge for at least 2 hours to set. Serve.
