Baked ricotta cheesecakes with poached tamarillos
150g ground almond
55g raw caster sugar or unrefined sugar
110g raw caster sugar
110g unrefined sugar
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.