Step 1

Preheat oven to 180°C fan-forced. Lightly grease a springform pan and set aside. If you are using granulated sugar for the recipe, I recommend milling the entire lot now before proceeding for 20 sec/speed 9/MC on. Set aside.

Step 2

Add macadamia nuts to mixer bowl. Chop for 2-3 sec/speed 7/MC on.

Step 3

Add remaining base ingredients and blend for 30 sec/speed 4/MC on. Press firmly in to base of tin and bake for 7-10 mins or until lightly golden. Pop in the fridge or freezer to cool while preparing remaining steps.

Step 4

Rinse the bowl and add coulis ingredients. Cook for 7 min/100°C/speed 1/MC off.

Step 5

Blend coulis by slowly increasing the speed - 30 sec/speed 9/MC on. Set aside in fridge to cool.

Step 6

Without washing bowl, insert butterfly and set your timer to 3 min/speed 4/MC on. Moving the measuring cup to the side slightly, slowly add each cube of cream cheese. Scrape bowl down.

Step 7

Add coconut cream, half of the mango coulis and sugar. Blend for 30 sec/speed 4/MC on. Scrape bowl down.

Step 8

Stir together gelatine and boiling water in a cup, until no lumps remain. Set timer to 30 sec/speed 4/MC on. Moving the measuring cup to the side slightly, slowly drizzle in gelatine .

Step 9

Pour cheesecake mixture over the base and refrigerate for 20 minutes to slightly firm up, don't forget about it or your swirling wont work! Take your remaining mango coulis and with a tablespoon dollop blobs over the cheesecake. Using a skewer or knife swirl your mango mixture to create a pretty pattern. Set in the fridge for 3 hours or until set. Its even better when set overnight.