Almond And Coconut Cheesecake

1. 1

   Preheat oven to 325u00b0F. Grease and line an 8x3 1/2 inch loaf pan with parchment paper, extending paper at long sides for handles. Process almonds and 2 tbsp sugar until fine crumbs form. Stir in coconut and butter. Reserve 1/2 cup crumb mixture. Press remaining into base of prepared pan. Chill.

2. 2

   Beat cream cheese, remaining sugar and vanilla until combined. Beat in eggs, 1 at a time, beating until combined after each addition. Transfer to prepared pan and bake for 25-30 mins, or until just set. Let cool in oven with door ajar. Chill for 4 hours, or until firm.

3. 3

   Place reserved crumbs in a small frying pan over medium heat. Cook and stir for 2-3 mins, or until golden brown. Let cool.

4. 4

   Cut cheesecake into slices. Place on serving plates. Drizzle with kiwi puree and sprinkle with crumb mixture and extra kiwi.

No nutritional information available.

No additional tips available.