This mighty cheesecake combines all your favourite things.
White chocolate cheesecake, poached tamarillo, dark chocolate soil and passionfruit cream
Ingredients (serves 6)
2 Tbsp powdered gelatine
1 Tbsp water
100g white chocolate, chopped
100g cream cheese
1 tamarillo, peeled and chopped
200ml medium riesling
20g caster sugar
1 vanilla pod
Dark chocolate soil
60g almond flour
40g all-purpose flour
60g butter, melted
Combine and bake at 150˚C for 20 to 25 minutes, or until dried out.
1 tsp passionfruit curd (Barkers makes a version)
¼ tsp icing sugar
Combine all ingredients and whisk.
To prepare the cheesecake: Sprinkle gelatine over water and leave to swell. Place milk, cream and sugar in a saucepan and bring to a simmer. Mix to dissolve sugar. Let stand for two minutes, and then add chocolate, cream cheese and gelatine. Mix until dissolved. Pour into six silicone moulds and set in refrigerator for four to five hours, or overnight.
To prepare tamarillo: Place riesling, sugar and vanilla pod in a saucepan and bring to a simmer. Add tamarillo and poach until tender (four to five minutes).
Place two tablespoons of crumb on plate, add cheesecake, then tamarillo and top with passionfruit cream.