INGREDIENTS for BASE:

150g macadamia nuts
100g almond meal
3 tablespoons butter
zest of a citrus fruit to match topping, orange, lemon or lime
1 tablespoon of honey (or preferred sweetener)

METHOD:

Preheat oven to 120 oC
Process nuts in food processor till resemble bread crumbs
Add the almond meal and zest and process again
Add the butter and honey, process again
Place mix into pie dish or springform pan and press into smooth crust using the back of a spoon
Bake in oven for approximately 15 minutes or until golden
Allow to cool for about 10 minutes
Place in fridge to ‘set’

INGREDIENTS FOR TOPPING   

375g Greek yoghurt at room temperature
6 passionfruit, strained (reserve seeds for topping)
juice of 1 lemon or orange
1 ½ tablespoon raw honey
5 sheets of gelatine (1 ¼ tsp of agar agar)

For gelatine: soak gelatine in cold (room temperature) water
For agar agar: gently heat small amount of juice and dissolve agar agar in juice
Mix yoghurt with electric beater til smooth
Slowly add the passionfruit juice, lemon (or orange) juice and honey while mixing
Agar agar: Reserve 1/8 cup of juice, gently heat and add agar agar to dissolve
Gelatine: take our of water, place in saucepan and gently heat til dissolved
Add to mixture and beat until smooth (the mixture should begin to thicken slightly)
Pour this mixture onto prepared base and allow to set (approx 4 hours)
Seeds can be used to decorate the top if preferred.

Seed topping: Mix seeds in small saucepan with 1 tablespoon of maple syrup, heat gently whilst stirring till well mixed and starts to thicken. When cooled pour onto ‘cheesecake.’