Tamarillo & Quince Baked Cheesecake

This cheesecake from Anna Valentine has a homemade biscuit base. The topping options are endless but for this time of the year I've used tamarillo and quince for the beautiful colour and aroma but you can substitute it for pear, apple or feijoa.

I use my mixer to make this cake, as you need to beat the egg and unrefined sugar for a good while to get it light and airy.

Makes a 26cm cake

Line a springform cake tin with baking paper. Preheat your oven to 160°C. Using the paddle attachment, cream together:

• 175g butter, softened
• 115g unrefined cane sugar

Add and mix on a slow speed until it just comes together:

• 1 c (100g) plain flour
• 1/3 c (50g) rice flour
• 1/3 c (50g) corn flour (starch)
• ½ c (100g) macadamia nuts, coarsely ground

Push into the lined tin, making sure it's even. Prick with a fork and bake for 20 minutes while you make the filling.

Clean the bowl and paddle, then re-assemble the mixer and add:

• 370g cream cheese, at room temperature
• 350g ricotta
• ¼ c (50g) liquid honey

Beat together until smooth, then scrape into a large bowl. Change to the whisk attachment and add to the mixer:

• 6 eggs
• 1 c (250g) unrefined cane sugar
• 1 tsp vanilla paste

Whisk together on a medium-high speed until light and fluffy. It will take about 10 minutes. Then tip half of the egg mix into the cream cheese mix.

In a separate small bowl, mix together:

• 2 T corn flour (starch)
• 2 T water

Add to the cheesecake mixture and whisk until smooth. Carefully fold in the rest of the egg mix - you don't want to beat out the air.

Remove the base from the oven; it should be set on the top but not coloured. Pour in the filling and return to the oven. Bake for 1 hour 40 minutes. It should be set but still have a little wobble.

To make the topping, peel and core:

• 2 quinces

Cut the fruit into small pieces, put in a pot and cover with water and cook until soft. Add:

• juice and zest of 1 lemon
• 3 tamarillo's, flesh scooped out
• ½ c (125g) unrefined cane sugar

Simmer and stir for 10 minutes, then take off the heat to cool down. When cooled, whizz it together in a mini blender or mash well.

When the cheesecake is cold, remove the outside part of the springform tin, leaving the base on. Chill for around 1 hour to set before transferring the cheesecake to a serving plate. Top with the cooled fruit purée.