Preheat oven to 170C Fan forced. Line base and sides of a 23cm springform cake tin.

Base: In the bowl of a food processor combine the Almond meal, gluten free flour and sugar, whiz to combine.

Add the egg and butter and pulse until the mix has come together.

Press the mix into the base of the cake tin until evenly covered.

Chill for 15 minutes.

Once chilled, bake in the oven for 15-20 minutes or until the base is golden. Remove and cool.

Cheesecake: Preheat oven to 140C fan forced

In the bowl of a stand mixer with the beater paddle attached combine the cream cheese and sugar on medium low speed, scraping the sides occasionally until light, fluffy and well combined.

Add the eggs 1 at a time, mixing well in between additions.

With the mixer on low add the zest and vanilla extract.

Add the sour cream and mix until thoroughly combined, light and smooth.

Pour onto the base and lightly wiggle to smooth the top.

Place in the oven in the middle rack.

Bake for 1 hour or until the cheesecake is slightly golden around the edges, slightly puffed and is set around the edges with a very slight wobble in the middle.

Turn the oven off and leave the cheesecake to cool with the door held ajar with a tea towel.

Once at room temperature, place in the fridge in the the cake tin to chill completely preferably overnight.

Topping:

Before starting the topping, remove the cheesecake from the fridge.

Stain the Passionfruit pulp through a fine sieve. Reserve a few seed for decoration.

Place all the sugar and strained pulp into a non stick frying pan over medium heat.

Bring the sugar mix to the boil and allow to reduce by 1/3 and thickened for 5 – 7 mins. Stir through the reserved passionfruit seeds.

Allow to cool for 5 minutes then pour over the cheesecake until the top is evenly coated.

Place back into the fridge for 5 – 10 minutes to set a little. Serve with cream or yoghurt.