Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The seasons have rolled around again and stocks of my tamarillo chutney need replenishing.

It's a shame my three golden tamarillo trees haven't produced any fruit yet. I find they're a little difficult to grow.

But tamarillo fruit is such an interesting bold taste I feel it needs to be tamed.
The flavour can be matched with both savoury and sweet dishes with great
success.

The plant was introduced into New Zealand in the 1890s but didn't become a significant crop until World War II, when overseas citrus imports were restricted.

The tamarillo has high nutritional content, not only of vitamin C but vitamin A, E and B and a good supply of minerals, phosphorus and potassium.

The added benefit of low calories is often nullified by the amount of sugar added to combat the bold tartness. Try to eat them raw without a sprinkle of sugar and you'll see what I mean.

The fantastic colour and flavour from red tamarillos make an interesting sauce for game meats like duck, rabbit, or venison and also classics like baked cheesecake.

Sometimes, I feel I can't imagine how you could do without this strange fruit to enhance those special meals you have with family and friends.

This week's recipe is for a baked tamarillo cheesecake. It's made very much the same as a lemon cheesecake: nice and easy to make.

Baked tamarillo cheesecake

Ingredients

Makes a 26cm cake
8-10 tamarillos
400g cream cheese
1 cup brown sugar
1 cup white sugar
½ tin sweetened condensed milk
1 cup ground almonds
½ cup plain flour
50g of butter
5 eggs

Method

Firstly, make a simple syrup by heating up one cup of white sugar, half a cup of brown sugar with one cup of water in a pot.

Bring the mix to the boil and simmer for five minutes. Scoop out tamarillos and allow to marinate in the syrup.

Make the base by putting ground almonds, flour and the rest of brown sugar in a food processor and blitz with 50 grams of butter. Then add one beaten egg.

The crumble can be pressed into a spring form cake tin and bake at 160 degrees Celsius for 10 minutes.

Clean the food processor. Add cream cheese, which can be warmed first, condensed milk, sugars, four remaining eggs and blend well.

Add in tamarillo and pulse several times until incorporated to make an even, purple colour.

Pour the cheesecake mix into the tin and smooth with a spatula.

Bake for about 45 minutes at 160 degrees Celsius until it just stops wobbling when tapped.

Allow to cool. Once set cut and enjoy the tamed tamarillos.