Base
¾ cup rolled oats ¾ cup wholemeal flour 100g butter ½ cup sugar 2 tsp ground ginger
Filling
1/3 cup sugar 250g cream cheese 1 cup Greek-style thick yoghurt Grated rind of one orange 2 eggs
Topping
Seeds and juice of 6 ripe tamarillos 3 tbs sugar One cinnamon quill (optional)
Preparation
Melt the butter and mix thoroughly with the other base ingredients. Line the bottom of a greased spring-form cake tin with baking paper and press in the mixture into a pie shell shape, with a depth of about 3cm. Place in the fridge to chill. Using a food processor, electric or hand-held beater mix the filling ingredients well. Pour the filling into the shell and bake at 180°C for 45mins to 1 hour, until the filling is just set. Remove from the oven and allow to cool in the tin. In a small saucepan, heat the seeds and juice of 6 ripe tamarillos (leaving the harder centre pieces) with 3 tbs of sugar and a cinnamon quill. Simmer rapidly for around 5mins until the mixture has reduced. Pour the tamarillo topping over the cheesecake and serve when cool.
Recipe provided by Simonette Mallard
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