The maker of this one doubled the filling recipe and said if she was to make it again, she would treble it so as to get that luscious filling-to-base ratio just right. It's not too rich and the ginger and zest really give it that extra something. She also recommends letting the filling cool completely before putting on the topping and I think you would be wise to heed her advice.
- 3/4 cup rolled oats
- 3/4 cup wholemeal flour
- 100g butter
- 1/2 cup sugar
- 2 tsp ground ginger
- 1/3 cup sugar
- 250g cream cheese
- 1 cup greek-style yoghurt
- grated rind of one orange
- 2 eggs
- Seeds and juice of 6 ripe tamarillos
- 3 tbs sugar
- 1 cinnamon quill
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. Stir constantly apparently!
Pour the tamarillo topping over the cheesecake and serve when cool.