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Step 1/5
For the base, place 100 g ground macadamia seeds, 25 ml liquid butter or coconut oil and 25 g coconut blossom sugar in a springform pan and bake for 15 minutes at 180°C convection until lightly browned.
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Step 2/5
For the curd filling, mix all ingredients together except the gelatin. Then dissolve half of the gelatin in hot water. Then stir the cream into the dissolved, warm gelatin.
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Step 3/5
Spread the curd filling on the cooled base.
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Step 4/5
For the strawberry topping, puree the strawberries. Dissolve the other half of the gelatin in hot water. Stir in the strawberry puree and pour the mixture onto the cake.
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Step 5/5
Leave the cheesecake in the refrigerator overnight and enjoy the next day.
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15 %
Product note
Organic coconut chips with coconut blossom sugar 1kg€13.25 €15.50
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...