Baking & Desserts

Raw Tamarillo Cheesecake with Agar

Raw Tamarillo Cheesecake with Agar

This raw Tamarillo Cheesecake with agar will delight and surprise your taste buds and the addition of agar, derived from a red seaweed means it is vegan and full of nutrients.

Serves 4

Prep time 3 hours, cooking time 


  • 200g ginger snaps biscuits

  • 1/3 cup (80ml) dessert wine or sweet sherry

  • 1 tsp Agar powder

  • Zest and juice of 1 lemon

  • 250g cream cheese

  • 500g thick Greek-style yoghurt

  • 1/2 cup (110g) vanilla sugar

  • 8 ripe and juicy tamarillos

  • 2/3cup (~150g) vanilla sugar

  • 1 cup red wine (shiraz/merlot)

  • 1 cup water

  • cinnamon quill

  • strip of lemon zest


  1. Place the ginger snaps in a food processor and pulse to form crumbs. Place crumbs and wine in a bowl, then stir to combine. Divide among four 250ml serving glasses. Set aside.
  2. Prepare the lemon juice and if necessary add a bit of water to make ¼ cup of liquid. Sprinkle the sugar and the Agar powder on it; let stand for 5 minutes for the agar to swell. Heat the lemon juice on medium heat and stir until the sugar & agar are completely dissolved. Then, combine the cream cheese, yoghurt, lemon zest and agar mixture with a whisk until smooth.
  3. Pour over the biscuit mixture and chill for 20 minutes or until set.
  4. To make the compote, heat up wine, water and sugar with the cinnamon in a pot. Stir over a low heat, until the sugar dissolves. Bring to the boil and simmer for 5 minutes. Peel the tamarillos and place them in the liquid; gently bring to the boil, cover and simmer for 10 minutes. Remove from heat; cool and then refrigerate several hours or overnight.
  5. To serve, garnish the yogurt mixture in the serving glasses with the compote.


  • Here Agar seaweed is used to set the cheese cake. Tamarillos can be a bit tart when eaten free but simmered in red wine  with vanilla sugar, a cinnamon stick & the zest of a lemon, they can be heavenly.

Reading next

Chocolate Fondant Recipe with Nori & Ginger
Salt Crusted Roast Beef, Columbian Style
Everyday with Seaweed