Preheat the oven to 180°C.Using a coffee grinder, grind the macadamias and almonds.In a mixing bowl, combine all the crust ingredients and mix well.Grease a pie dish with butter or cooking spray. Using the back of a spoon, spread the mixture evenly around the dish.Bake in the preheated oven for 20 – 30 minutes or until the base just starts to brown. Watch it doesn’t over cook. Once browned nicely, remove from the oven and let it cool slightly before adding the filling.Cut the granadillas in half and scoop out the flesh into a sieve over a bowl to catch the juice.In a mixing bowl, combine the filling ingredients and using a hand-held blender, mix till well combined.Pour into the crust base and put back in the preheated oven and bake for 45 – 50 minutes until just set in the middle.To make the granadilla topping, combine everything in a small bowl and whisk till well combined and the gelatine has dissolved.Pour the granadilla topping over the cheesecake and allow to cool before placing in the fridge to set.Allow to sit in the fridge for at least 2 hours before serving, ideally over night to set completely. Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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