Ingredients
- 500g Neufchatel cheese
- 2 eggs
- 220g caster sugar
- 100ml cream
- 200g white chocolate
- 4 or 5 fresh tamarillos for cheesecake and 1 or 2 for decoration
- 50g butter
- 40g sugar
- 80 plain flour
- 10ml cold water
- 1 egg
- 1 teaspoon grated lemon rind
- pinch baking powder
Method
Make pastry case by rubbing butter and sugar together, then add liquid, then crumble flour through. Chill for 20 minutes. Roll out. Use the outside of a springform flan tin to cut the shape, then put the flan tin on a baking tray, without the bottom, and put pastry inside on tray (note: this is just a base, nothing up the sides). Cover with foil and rice and blind bake at 180C until lightly golden – check after 10 minutes. When cool, line the springform tin with baking paper and place the pastry on top. Reduce oven to 150C.
Heat cream and add chopped chocolate until smooth. Let this ganache base cool.
Coarsely chop 4 or 5 tamarillos and cook in syrup which you prepare by boiling 150g sugar and 75ml water. Let this stew cool.
Beat cream cheese and caster sugar until smooth. Add cooled ganache and mix well. Add eggs, one at a time, making sure that each egg is blended in well before adding the next one. Spoon cheese cake mixture into mould and then dot the tamarillo cooked in syrup around (it will sink through). Or if making individual servings, spoon a small amount of tamarillo stew into the centre. Cook for about 50-60 minutes for large cheesecake, 20 minutes for small ones – until just set.
To garnish, blanch and peel whole tamarillos, cut into slices and poach in sugar syrup. Strain liquid and decorate plate with poached slices, the now pink syrup, whipped cream and a piece of dark chocolate decoration.
Igor Van Gerwen
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