This cheesecake recipe is the perfect flavour combination with Puhoi Valley Tangy Tamarillo yoghurt with the sweetness of white chocolate and tartness of beautiful home grown tamarillo.
1 - 1 1/2 hours
8 - 10
250g Wholemeal digestive biscuits
1/4 cup Toasted and roughly chopped almonds
100g Butter, melted
750g Cream Cheese
3/4 cup Caster sugar
2 Limes, finely grated zest of
1/2 cup Puhoi Tangy Tamarillo yoghurt
150g White chocolate, melted
1 cup Or remainder of Tangy Tamarillo yoghurt for the topping
Fresh or freeze dried pmegranate seeds (optional)
For a spectacular looking cheesecake, carefully remove the fruit layer from a 450g pot of Puhoi Valley Tangy Tamarillo Yoghurt and place in a bowl. Cover and place in the fridge until ready to decorate.
Preheat the oven to 120°C. Lightly grease the base and sides of a 23cm springform tin.
Place the digestive biscuits in a food processor and process into crumbs. Transfer to a bowl, add the almonds and pour in the melted butter. Mix to combine, then press into the base of the prepared tin. Cover with plastic wrap and place in the fridge to chill while you make the filling.
Place the cream cheese and sugar in a large bowl and beat until smooth. (An electric mixer is good here). Scrape down the sides occasionally. Mix the lime zest and juice into the cream cheese mixture. Beat in the eggs, one at a time. Lastly fold through the yoghurt and melted chocolate.
Remove the base from the fridge and pour in the filling, smoothing the top with a spatula. Place the cheesecake in the oven and bake for 1-1 ½ hours until the mixture has nearly set. It will still be a little wobbly in the centre. Remove from the oven and cool, then cover and place in the fridge until firm.
Remove the cheesecake from the tin and place on a serving plate. Spread with the Puhoi Tangy Tamarillo Yoghurt and drizzle over the reserved fruit layer from the top of the yoghurt.
Finish with the seeds of 1 fresh pomegranate or ¼ cup freeze-dried pomegranate seeds.