Papaya and Pink Pomelo Cheese Cake

Important information

Serves: 6
Preparation time: 20 minutes
Refrigeration time to set: 1 hour


For the base:

200 g digestive biscuits, crushed

75 g butter or margarine, melted

For the filling:

6 g agar agar

180 g papaya

260 g firm tofu

185 g canned coconut milk (refrigerate before use and only use the solid part, discard the liquid)

170 g caster sugar

For the topping:

Fresh pomelo flesh







Mix together the crushed biscuits with the margarine. Press the mixture into the base of a 6 inch cake tin or spring form pan.


In a small saucepan on a very low heat, dissolve the agar agar in 100 ml of water.


In a food processor, process the tofu, coconut milk, sugar, papaya and the agar agar mixture until smooth.


Spoon the tofu mixture over the biscuit base and smooth the surface. Chill for 1 hour or until set.


Top with plenty of fresh pomelo flesh.

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