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


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

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

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

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

  5. Top with plenty of fresh pomelo flesh.

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