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Tamarillo Cheesecake with Agar

Here Agar seaweed is used to set the cheese cake. Tamarillos can be a bit tart when eaten free but simmered in red wine  with vanilla sugar, a cinnamon stick & the zest of a lemon, they can be heavenly.

 

INGREDIENTS:

Serves 4

200g ginger snaps biscuits
1/3 cup (80ml) dessert wine or sweet sherry
1 tsp Agar powder
Zest and juice of 1 lemon
250g cream cheese
500g thick Greek-style yoghurt
1/2 cup (110g) vanilla sugar

Compote:
8 ripe and juicy tamarillos
2/3cup (~150g) vanilla sugar
1 cup red wine (shiraz/merlot)
1 cup water
cinnamon quill
strip of lemon zest

METHOD:

Place the ginger snaps in a food processor and pulse to form crumbs. Place crumbs and wine in a bowl, then stir to combine. Divide among four 250ml serving glasses. Set aside.
Prepare the lemon juice and if necessary add a bit of water to make ¼ cup of liquid. Sprinkle the sugar and the Agar powder on it; let stand for 5 minutes for the agar to swell. Heat the lemon juice on medium heat and stir until the sugar & agar are completely dissolved. Then, combine the cream cheese, yoghurt, lemon zest and agar mixture with a whisk until smooth. Pour over the biscuit mixture and chill for 20 minutes or until set.
To make the compote, heat up wine, water and sugar with the cinnamon in a pot. Stir over a low heat, until the sugar dissolves. Bring to the boil and simmer for 5 minutes. Peel the tamarillos and place them in the liquid; gently bring to the boil, cover and simmer for 10 minutes. Remove from heat; cool and then refrigerate several hours or overnight.
To serve, garnish the yogurt mixture in the serving glasses with the compote.

Agar Powder – 35g

What is Agar? Agar is a plant based getting agent, derived from a red seaweeds species of the genus Gelidium. ...
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Our seaweed is sustainably harvested

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Processed in approved food grade facilities

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