Lemon Lilikoi Cheesecake
Base
4 ounces macadamias, finely chopped
2 tbsp coconut
½ tsp cinnamon, ground
Filling
16 ounces low-fat cottage cheese
¼ cup organic honey
grated rind from 2 limes
2 tsp vanilla extract
2 tsp coconut essence
3 tbsp lime juice
2 organic free range eggs
2 heaped tbsp maize cornflour
6 ounces passion fruit pulp
2 mangoes, peeled and sliced
Base:
Preheat oven to 350 Degrees. Combine the macadamia nuts, coconut & cinnamon in a processor until fine. Sprinkle the nut mix over the base of a springform baking tin lined with baking paper.
Filling:
Process the cottage cheese until smooth. Add all other ingredients (except the cornflour) and continue to process until smooth and creamy. Finally add the cornflour and process again until mixed through. Pour into the baking tin and bake for 45 minutes until top is set. Remove and allow to cool completely in the tin. Refrigerate up to 4 hours.
Serve with sliced mango & passion fruit sprinkled with finely chopped macadamias.