Method

• 1.
  Preheat oven to 180ºC. Grease the base of a 20cm springform cake pan and line with baking paper.
• 2.
  For the cheesecake base, place almonds in a food processor and whiz to fine crumbs. Add brown sugar and butter and whiz to combine.
• 3.
  Spoon into prepared pan and use the back of a spoon or a glass to press into an even layer over the base and up the side of the pan.
• 4.
  Chill for 20 minutes, or until firm. Place on a baking tray and bake for 12-15 minutes until lightly golden brown and firm to the touch.
• 5.
  Remove from oven and set aside. Reduce oven to 150ºC.
• 6.
  Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat for 3-4 minutes until smooth.
• 7.
  Add eggs and caster sugar and beat until smooth and well combined.
• 8.
  Add yoghurt and vanilla, and beat to just combine. Combine yuzu and cornflour in a small bowl.
• 9.
  Add to the yoghurt mixture and beat to combine. Strain through a fine sieve into a jug.
• 10.
  Pour over the cooled base and bake for 1 hour 20 minutes or until set around the edges, but with a slight wobble in the middle.
• 11.
  Turn oven off and allow the cheesecake to sit inside the oven for 30 minutes.
• 12.
  Remove from the oven, cool to room temperature, and chill for 1 hour or until ready to serve.
• 13.
  Top with passionfruit pulp, sliced mango and mint leaves, to serve.