¾ cup rolled oats
¾ cup wholemeal flour
½ cup sugar
2 tsp ground ginger
1/3 cup sugar
250g cream cheese
1 cup Greek-style thick yoghurt
Grated rind of one orange
Seeds and juice of 6 ripe tamarillos
3 tbs sugar
One cinnamon quill (optional)
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.
Pour the tamarillo topping over the cheesecake and serve when cool.
Recipe provided by Simonette Mallard