Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground. (If you don’t have a Thermomix just use a food processor).
Grease the inside of a 20cm spring form cake tin with coconut oil. Press the base mixture firmly into the base of the tin, and up the sides if you like.
Blitz vanilla beans and lime zest on speed 10 for 10 seconds.
Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.
Pour filling into spring form tin, spreading over the base.
Place in freezer for at least half an hour.2
Mix together all ingredients until smooth on speed 9.
Pour over filling and smooth with spatula.3
While topping is still soft and before freezing, add the extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake.
Place the finished cheesecake, covered with a plastic bag, in the freezer and leave it alone for at least 2 hours, preferably more. It’s best eaten semi-frozen. It will last for weeks in the freezer.
Recipe is from Jo at Quirky Cooking, make sure you check out her website and amazing recipes!4