Preheat oven to 180ºC. Place oven shelf in the middle position.
Coat a 28cm x 20cm loose-bottomed tart tin with non-stick spray.
Cream butter and sugar until light and fluffy. Mix in flour and salt. Stir through almonds or coconut.
Press crumbly mixture into base and sides of tart tin. Smooth with the back of a spoon.
Bake for 12 -15 minutes or until golden brown. Allow to cool.Step 2:
Add lemon juice to water. Prepare cheesecake mixture according to package instructions using lemon water and cream.
Scrape cheesecake filling into pastry case. Refrigerate until set.Step 3:
To unmould tart, turn a small mixing bowl upside down and place tart on top.
Push down gently on rim of tin until it releases. Garnish with figs, cherries and nuts.
Note: If you don’t have Maraschino cherries, you can add strawberries or blueberries to the topping.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.