Tamarillo And Quince Baked Cheesecake

Directions

1. Line a springform cake tin with baking paper. Preheat the oven to 160°C. Measure the butter and first measure of sugar into a mixer and cream together, using the paddle attachment. Add the flours and macadamia nuts and mix on a slow speed until it starts to stick together.
2. Push into the lined tin evenly, prick with a fork and bake for 15 minutes while you make the filling.
3. Remove the base from the oven. It should be set on the top but not coloured.
4. Meanwhile, clean the bowl and paddle, then re-assemble the mixer.
5. Place the cream cheese, ricotta and honey in the mixer bowl and beat together until smooth.
6. Scrape into a large bowl.
7. Change to the whisk attachment and add the eggs, second measure of sugar and vanilla to the mixer.
8. Whisk on a medium-high speed until light and fluffy, about 10 minutes.
9. Add half of the egg mixture to the cheese mixture and whisk until smooth, then add the remaining egg mixture along with the cornflour mixture and fold through gently.
10. Pour into the tin and return to the oven.
11. For the vegan option, add the tofu and coconut cream, baking powder, sweetener and vanilla to a food processor and blitz until smooth.
12. Add the cornflour mixture and blitz until combined. Pour into the tin and return to the oven.
13. Bake for 1 hour 40 minutes. It should be set but still have a little wobble.
14. When the cheesecake is cold, place in the fridge to chill. This is essential for the base to firm up completely before removing from the tin.
15. Remove the outside part of the springform tin, leaving the base on.
16. Transfer the cheesecake to a serving plate. Top with the cooled topping.
17. To make the topping, place the quince, lemon, tamarillos and sugar in a pot and stir to combine.
18. Bring to the
boil, then turn down to a simmer. Cook for 10 minutes.
19. Remove from the heat and leave to cool.
20. Blitz into a purée or mash well.