Feijoa and White Chocolate Cheesecake
2024-05-14- Cuisine: New Zealand
- Course: snack
- Skill Level: Beginner
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- Yield: 1 large round cheesecake
- Servings: 6
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Make the most of feijoa season with these delicious Feijoa and White Chocolate Cheesecake, this article will guide you on how to make it. the best thing I love about this cake is that there is no baking involved just whip it up in the morning, pop it in the fridge to chill and you’re good to go.
Ingredients
- Tart Base: 250 grams digestive biscuits
- 75 grams of melted butter
- Filling: 150 grams white chocolate
- ½ cup fresh cream
- 500 grams cream cheese (at room temperature)
- 1 cup icing sugar
- 150 grams feijoa pulp, puréed
- 24-25cm loose-bottom cake tin, greased and base lined with non-stick baking paper
Method
Step 1
For Base ingredients: Place the biscuits in the food processor and pulse to fine crumbs. Pour the melted Anchor Butter in through the feed tube and pulse again until the mixture resembles wet sand.
Step 2
then Place the biscuits in the food processor and pulse to fine crumbs. Pour the melted Anchor Butter in through the feed tube and pulse again until the mixture resembles wet sand. Refrigerate for 1-2 hours.
Step 3
For Filling: Place the white chocolate and ½ of the Anchor Fresh Cream in a saucepan on a very low heat. Stir until the chocolate has melted. Set aside to cool.
Step 4
Place the Anchor Cream Cheese, icing sugar and remaining Anchor Fresh Cream in a large bowl and beat with a hand-held electric mixer until well combined. Reserve 5 teaspoons of the feijoa pulp and put to one side.
Step 5
Add the melted chocolate mixture and remaining feijoa pulp to the cream cheese, whisk to combine, and then pour into the pre-chilled biscuit base.
Step 6
Smooth out the top, then dollop the reserved feijoa pulp evenly around the top of the filling and swirl to ripple it through.
Step 7
Place in the fridge for 4-5 hours to set, or overnight.
Step 8
Remove from the cake tin before serving.
Enjoy!!
