SERVES: 8 – 12

METHOD

Step 1
Preheat oven to 160°C (140°C fan-forced). Lightly grease a 23cm springform pan and line base with baking paper. Place pan on a baking tray.

Step 2
For the base, place biscuits, coconut, macadamia nuts and melted butter together in a food processor, pulsing to a crumb. Spoon into prepared springform pan, pressing down firmly to create a base. Refrigerate until required.

Step 3
For the filling, place potato in a saucepan covered in cold water and bring to the boil. Cook for 10 minutes until very tender. Drain and mash until smooth. Return pan to heat, stirring continuously to help remove any excess moisture. Set aside to cool completely.

Step 4
Place the cream cheese in a food processor and blend until smooth. Add coconut cream, condensed milk, eggs, vanilla bean paste, zest and juice, blending until smooth. Finally add the cooled mashed potato, blending until combined.

Step 5
Carefully pour filling over base and bake in preheated oven for 1 hour 25 minutes or until filling is set, with a slight wobble in the centre. Turn oven off with door ajar to cool for at least 2 hours, before removing from oven to cool completely. Refrigerate for at least 4 hours before serving.

To serve, carefully remove cheesecake from springform pan and place on a serving platter topped with mango, passionfruit and toasted coconut.

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