1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease the sides and base of a 22cm spring-form tin.
To make the cheesecake base, grind the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Place into the oven and bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
Clean out the food processor and place the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder into the mixing bowl and blitz until combined. Spoon into the cold base and return to the oven for 20–30 minutes or until centre is custard-like (don't overcook). Remove from the oven and place in the fridge for at least 2 hours to firm before serving.
Place cheesecake on a serving plate. Drizzle over berry jam and for an even more dramatic effect, place in a knife!
This cheesecake is delicious, just like the classic cake you remember! The only difference? Real ingredients.
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