Lucky Kitchen / Almond Citrus Cheesecake

Almond Citrus Cheesecake


Lucky Flaked Almonds



Almond Crust
¾ cup Lucky Flaked Almonds
125g plain chocolate or sweet biscuits
60g butter

Cheesecake Filling
5 level tsp powdered gelatine
3 tbsp lemon juice
4 tbsp fresh orange juice
425g can sliced mango, drained
2 x 60g egg whites
3 tbsp caster sugar
250g smooth ricotta
200ml low-fat fruit yoghurt
½ cup Lucky Flaked Almonds

300ml thickened cream, whipped to soft peaks
170ml passionfruit pulp


  1. Line the base and sides of a 22cm spring form pan with baking paper
  2. Place 1¼ cups almonds in a food processor, coarsely blend and set aside.
  3. Place biscuits in a food processor and blend to a medium crumb. Melt butter in small saucepan. Reserve ½ cup almonds for filling – add remainder to pan, stir constantly until starting to brown. Stir in biscuit crumbs. Press firmly into base of spring form pan. Chill for 30 minutes.
  4. Soften gelatine in combined citrus juices in small pan. Dissolve over low heat, do not boil.
  5. Reserve 4 mango slices for decoration, chop remainder. Set aside
  6. Beat egg whites to soft peaks. Gradually beat in sugar to make a firm meringue. Set aside.
  7. Beat ricotta and yoghurt together until smooth. Add gelatine mixture and beat until smooth.
  8. Fold reserved almonds, chopped mango and meringue into ricotta mixture. Pour into pan. Chill until firm, about 6 hours.
  9. Fold passionfruit pulp into cream. Cut reserved mango slices in half. Cut cheesecake into wedges and decorate as illustrated.


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