PREP TIME: 30 minutes
COOK TIME: 30 minutes
Cheesecake (begin day before)
1.2 kg Greek yoghurt
½ cup runny honey
1 tsp vanilla extract
Zest and juice of a lemon
3 free range eggs
Macerated Tamarillos (allow an hour)
⅓ cup runny honey
2 cups walnuts
30g butter, softened
1 Tbsp runny honey
Preparation – begin cheesecake the day before:
Tip yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 12-24 hours to drain.
Peel tamarillos: Use a small sharp knife to cut a cross shape in the skin at the base of each tamarillo. Add into a pot of boiling water and boil 5 minutes or so until skin begins to come away. Plunge into cold water then drain and remove peel. Cut into wedges then gently stir through honey. Stand for at least an hour until juice begins to seep out. They’ll keep in the fridge up to a week.
For walnut crust:
Heat oven to 170C.
Process walnuts, butter and honey in a food processor until finely chopped.
Press into the base and up the sides of a 4cm-deep, 21cm-diameter ring tin and bake until starting to darken on the edges (about 8-10 minutes).
To make the cheesecake:
Tip drained yoghurt into a food processor, add honey, vanilla, lemon rind and juice and blend until smooth.
Add eggs and blend until just combined.
Spoon into walnut crust, smooth top and bake at 170C until light golden and set (20-25 minutes).
Cool to room temperature, then refrigerate until chilled (2-3 hours).
Serve scattered with macerated tamarillos and extra honey drizzled.