Orange and macadamia cheesecake

Step 1

Lightly grease a 28cm springform pan.

Step 2

Place biscuits and half the nuts in a food processor and process until finely crushed. Add butter and cinnamon. Process until combined.

Step 3

Press mixture firmly into base of prepared pan. Chill for 15 minutes, until firm.

Step 4

Make Filling; combine juice, sugar, egg yolks and zest in a heatproof bowl. Whisk over a saucepan of simmering water for 4-5 minutes until thick and frothy. Remove from heat.

Step 5

Meanwhile, in a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly.

Step 6

In a small bowl, using an electric mixer, beat cream cheese until smooth. Gradually blend in egg and gelatine mixtures. Transfer mixture to a large bowl. Fold cream through.

Step 7

Whisk egg whites in medium bowl until soft peaks form. Fold into cheese mixture.

Step 8

Pour into prepared pan. Top with remaining macadamias. Chill for 3 hours or overnight. Serve topped with orange segments.