60 g macadamias, roughly chopped
30 g shaved coconut
300 g full fat cream cheese
150 g full fat ricotta
1 lime, zest and juice
1 ½ tsp vanilla extract
100 ml juice from the peaches
6 passionfruit, pulp (or 120g pulp)
6 peach halves in juice (about 300g)
1
Pull out the cream cheese and ricotta from the fridge to warm up a little.
2
Toast coconut and macadamias in a dry fry pan over medium heat for a few minutes - stir regularly to avoid burning. It should be golden and smell delicious.
3
In a large bowl, beat cream cheese, ricotta, lime zest and juice, vanilla, and juice from the peaches with an electric beater.
4
In 6 jars, layer the coconut and macadamia, followed by the cream cheese mix, then spoon over the passionfruit pulp and top with peaches.
5
Screw the lids on and keep refrigerated until ready to serve.
Notes:
- Use frozen passionfruit pulp if they’re not in season.
- Use peaches canned in juice (not syrup) to keep the sugar content low. This also means you can make these cheesecakes year round!
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Ingredients
60 g macadamias, roughly chopped
30 g shaved coconut
300 g full fat cream cheese
150 g full fat ricotta
1 lime, zest and juice
1 ½ tsp vanilla extract
100 ml juice from the peaches
6 passionfruit, pulp (or 120g pulp)
6 peach halves in juice (about 300g)
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