To make the crust add the almonds and cashews into a food processor or high-speed blender and blitz until a crumbled mixture forms. Add in the rest of the crust ingredients and blitz again until everything binds together.

Firmly press the crumbly mixture into a cake flan, placing it into the fridge while you create the Cheesecake filling. Option to add a layer of fresh passion fruit to the base before the filling for an extra burst of flavor.

Brew the lemon myrtle leaf with minimal water to create a strong elixir. Let cool. Pit dates and squeeze the lemons for fresh juice into blender or food processor. Add the other filling ingredients and the elixir then blend until smooth and creamy – it will be a few minutes before all the dates and nuts are thoroughly blended in.

Pour the filling into the base and smooth out. Then return it to the fridge for a few hours to firmly set.

Caramelize the lemons by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines.

Add in sliced lemon and let simmer for a few minutes until it caramelizes. Allow to cool before drizzling the caramelized zest and adding the slices decoratively on top of the Cheesecake. Remember creativity is not neat, so don’t be afraid to get a little messy.

Store in the fridge.

Cut to serve with a wet knife (portion size is always debatable).

Recipe and image by Greenhouse