Baked ricotta cheesecakes with poached tamarillos

Prep 0 h : 15 m
Cook 1 h : 0 m


  • 150g ground almond

    55g raw caster sugar or unrefined sugar

    2 eggs

    Poached tamarillos

    110g raw caster sugar

    110g unrefined sugar

    250ml water

    1 star anise

    1 vanilla bean, split lengthways

    4 tamarillos (440g)


  • Preheat oven to 180°C.

    Combine ground almond, sugar, rind and butter in a medium bowl.

    Press mixture over the base of six greased 3-inch non-stick loose-based dessert pans.

    Place pans on an oven tray.

    Bake bases for 6 mins or until browned lightly.


    Split vanilla bean in half lengthways; scrape seeds into food processor.

    Add ricotta, yogurt, extra sugar and egg; process until combined.

    Pour mixture over base in pans.

    Bake cheesecakes for 15 mins or until almost set in the centre.

    Turn off the oven; leave in oven with the door ajar for 1 hour.


    Refrigerate for 3 hours before serving.

    Meanwhile, make poached tamarillos.

    To make tamarillos, place sugars, water, star anise and vanilla bean in a medium saucepan.

    Cut 1 tamarillo in half; squeeze juice from tamarillo.

    Add juice to pan; stir over medium heat until sugar dissolves.

    Bring just to the boil.

    Cut remaining tamarillos three-quarters of the way through.

    Add to pan; simmer, uncovered, for 4 mins.

    Remove tamarillos from syrup with a slotted spoon, to a bowl.

    Return syrup to the boil.

    Boil, uncovered, for 6 mins or until thickened slightly.

    Strain syrup; discard solids.


    Cut tamarillos in half lengthways.

    Serve cheesecakes topped with poached tamarillo halves and syrup.