2 ½ cups raw mixed nuts (Kelly used Alison’s Pantry)
¼ cup tapioca flour (could also use regular wheat flour or spelt flour)
¼ cup coconut or rapadura sugar
50 grams room temperature unsalted butter
1 egg yolk
21cm spring form tin, well-greased
500 grams ricotta cheese
200 grams cream cheese
1 teaspoon good quality vanilla extract
5 tablespoons honey
zest of one lemon
3 tablespoons cornflour
4 free range eggs
Pre-heat oven to 180 degrees Celsius.
Place the nuts into a food processor and blitz until they turn to a fine crumb. Add the remaining ingredients and process until well combined.
Use your hands to press the mixture evenly into a well-greased 21cm spring form tin until about approximately 1/2 cm thick. Use a fork to prick a few holes in the base and place in the oven to bake for 12 minutes. Remove and set aside to cool.
Place ricotta, cream cheese, vanilla and honey into the food processor and run until smooth, scraping the sides as necessary. Add the corn flour, lemon zest and eggs. Process until well combined.
Pour wet mixture into the nut case and place in the oven. Cook for 50 minutes. The middle will still have a wobble to it but the outside edges should be firm.
Leave to cool entirely on the bench before placing in the fridge overnight or for at least 5 hours to set completely.
Serve chilled. Garnish finished cheesecake with fresh fruit as desired.
Cheesecake will last four days covered in the fridge.