Granadilla & Macadamia Cheesecake

Granadilla & Macadamia Cheesecake

The Winter crop of granadillas have just hit our shelves and I couldn’t resist these purple beauties when I wheeled past them in the supermarket. They do tend to look particularly sorry for themselves, all shrivelled and wrinkly with their moody tough outer shells. But get them home and crack into them and ooooh and aaaaaah as the fresh zing hits your nostrils and the vivid orange pulp contrasts so beautifully against the inky black seeds. So, if like me you’re passionate about passion fruit then grab some off the shelves too, and whip up this delectable tangy creamy cheesecake that really does them justice.

Granadilla & Macadamia Cheesecake



1/2 cup almond flour
1/3 cup macadamia nut flour
1/4 cup xyltiol
1 egg
2 Tbl butter, melted
2 Tbl dessicated coconut
1/2 tsp vanilla essence
1/2 tsp psyllium husk
Pinch of salt


240ml cream cheese
1/3 cup honey or xylitol
2 – 4 Tbl granadillia juice (sieve out the seeds!)
2 Tbl butter, melted
2 Tbl cream
2 eggs
1 tsp vanilla essence
1 vanilla pod, caviar scraped out

Granadilla Topping:

Pulp of 4 – 6 granadillas (with seeds)
1/2 cup warm water
1 tsp gelatine
1 tsp honey


– Preheat the oven to 180C

– Using a coffee grinder, blitz up the macadamias and almonds. I like to use whole almonds with the skin on for this recipe. Not only is it cheaper that way, but the skins give a lovely “wholemeal” texture to the base.

– In a mixing bowl combine all the crust ingredients and mix till well combined.

– Grease a pie dish with butter or cooking spray and plop the crust ingredients in the middle of the dish, and using the back of a spoon spread the mixture evenly around the dish.

– Bake in the preheated oven for 20 – 30 minutes or until the base just starts to brown. But watch it doesn’t over cook, as the nuts can become burnt very quickly. Once browned nicely, remove from the oven and let it cool slightly before adding the filling.

– Cut the granadillas in half and scoop out the flesh into a sieve over a bowl to catch the juice.

– In a mixing bowl combine the filling ingredients and using a hand-held blender mix till well combined.

– Pour into the crust base and put back in the preheated oven and bake for 45 – 50 minutes until just set in the middle.

– To make the granadilla topping combine everything in a small bowl and whisk till well combined and the gelatine has dissolved.

– Pour the granadilla topping over the cheesecake and allow to cool before placing in the fridge to set.

– Allow to sit in the fridge for at least 2 hours before serving, ideally over night to set completely.

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